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What can I say?? I just love to bake!! Ever since I would go to Grandma's house as a little girl and bake highlight cakes or help Ninny make her famous vanilla cookies, I've been obsessed with baking! Not only from recipe books, but freestyle too! With a father as a chef, i suppose it is in my genes! Some of my favourite memories from growing up were those moments after dinner when my dad would get his sweet tooth pang and have me help him whip up a batch of toffee fruit kebabs, or irish caramels! I used to love how he never followed recipes, he always just knew what ingredients worked with one another and how to play with quantities. So, from an early age, i had learnt from the master and i was well on my way to bake on my own! When i was 7 years old, i used to bake chocoloate cakes to sell to the mothers of my friends when they came to watch our Saturday morning minkey hockey games! Before i knew it, i was being commissioned from my school teachers to bake cakes for them at $2 a pop! This blog holds just a few of my favourite tried and tested recipes which I've thoroughly enjoyed both baking and eating! So enjoy!!

Tuesday, 14 December 2010

Chocolate Coconut Tart

This one isn't for the faint-hearted!  It's base is wonderfully crisp and coconutty and the filling is rich and creamy - a superb combination if you ask me!  I had been waiting for the perfect opportunity to test this recipe out, so when my dad asked me to whip up a dessert for his luncheon earlier today, i knew exactly what i was going to make!  Unfortunately we didn't have enough time to allow for the full 6 hours to set, but it was still managable and of course very yummy after about 4 hours.  (If you can, keep refrigerated for at least 6 hours before serving).

Preperation Time: 20 mins
Cooking Time:  40 mins
Serves: 10

 - 1 cup desiccated coconut
 - 1 egg white, lightly beaten
 - 1/4 cup castor sugar
 - 300ml thickened cream
 - 300g dark chocolate
 - 4 egg yolks
 - 2 tbs Baileys, Kahlua or Tia Maria

1)  Preheat oven to 120'C (fan forced).  Grease a 20cm non stick, springform pan.

2)  Combine coconut, egg white and sugar in a bowl then press mixture into the pan, evenly covering the base and 5cm up the sides.

3)  Bake, uncovered for about 40mins or until golden.  Allow to cool.

4)  Heat the cream in saucepan until almost boiling, then add the chopped chocolate.  Stir these together until the chocolate melts and you have a smooth consistency.  Cool slightly, then whisk in your egg yolks and liqueur.

5)  Pour the chocolate filling into your prepared coconut shell then refrigerate for at least 6 hours (or until set).

6)  Cut into thin wedges to serve.

As my friend Ashley would say....'Simples!'


  1. This is just.... I have no words!!! Extravagant Bliss? Lady, you can bake!

  2. Well thank you!! I'm sorry i've only just picked up your comment now - moving house has been a lengthy procedure! Thanks for checking out my blog :-)