Coconut Tart

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

½ tsp ground cinnamon

4 cardamom pods, shelled and seeds crushed

175g desiccated coconut

225g caster sugar

25g butter, melted

¾ of a 500g block all-butter shortcrust pastry

plain flour, for dusting

1 egg, beaten

Cape gooseberry (also know as physalis), to serve (optional)

Directions at bbcgoodfood.com

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