sharing recipes from one generation to the next
My Mum was very inventive when it came to desserts, alas, she was not so creative with their names. As well as fruit crumbles, pies and steamed pudding, she served us “lemon thing”, (jelly whip) and “apple stuff”, (Mum’s interpretation of cobbler).
One of my childhood favourites was an open tart filled with unsweetened stewed apricots. What made this dessert special was the crust, a delicious combination of corn flakes and coconut sweetened with golden syrup.
I have only made a couple of minor alterations to Mum’s original coconut pie crust recipe. I bought organic, gluten free corn flakes sweetened with fruit juice rather than those made by the world’s largest cereal manufacturer, and I’ve added the zest from a lemon. Because the mixture has a lot more texture than the average crumb crust, you have to be patient as you press it against the sides and the bottom edge of the tart dish, as it has the tendency to crumble. A shallow pie dish with sloping sides will make the finished tart easier to slice and serve.
Apricot season is still a couple of months away, so I made a two fillings to layer in my coconut pie shell. I creamed 250g of cream cheese, 2 tablespoons of castor sugar and the zest of a small lemon to spread over the base, then using 500g of frozen blueberries, I made a jellied fruit topping. You’ll find the recipe here.
Lightly grease a 20cm tart dish.
Mix together the corn flakes, coconut, sugar and zest.
Melt the butter and golden syrup. Pour over the dry ingredients and mix thoroughly. Press the mixture firmly into the tart dish then chill until set.
Make your berry jelly, then just before serving break it up using a fork. Spread the lemon cream cheese over the pie base then spoon the jelly over.
Serve with pouring cream, and dream of being twelve years old again.