Coconut tart

 250 g short crust pastry.                               250 ml milk

2 eggs.                                                               A pinch of salt

75 g sugar.                                                       1 teacup freshly grated coconut

1 Roll the pastry out and line an enamel or ovenware glass plate with it

2 Prick the bottom. Keep cool till required.

3 Heat the milk, add lightly beaten eggs, sugar, and salt to the milk. Stir in the coconut.

4 Pour into the prepared pastry case.

5 Bake in a hot oven for 10 minutes. Reduce the temperature and cook until pastry is golden brown and mixture set.

Bon appetite!