Recipe by: Tumi Mogoai
Prep time: 30 min
¼ cup Clover fresh milk
250g dried apricots, hydrated
3 tbsp brown sugar
300g desiccated coconut
2 egg whites, whisked to stiff peaks
4 tbsp castor sugar
2 x 250g sheets puff pastry, thawed but not soft
Preheat the oven to 180°C and grease a small tart pan with butter
To make your jam, place the Clover fresh milk, apricots and brown sugar into a small saucepan and cook on medium heat until the apricot as soft and mashable. Set aside to cook then mash using a fork. You do not want it to smooth.
In a separate bowl, fold together the coconut, egg whites and caster sugar until incorporated.
Using a knife, cut one large disc of pastry and place on the prepared tray. Fill the case with the apricot mixture then top with the coconut mixture, pinch the coconut mixture slightly so that it stays together.
Bake for 15–20 minutes, or until golden brown.
Cut the left over apricot into 8, sprinkle generously with sugar and torch. Use these to garnish your tart.