I have been going nuts over Malva pudding…it’s never happened to me before but lately it’s been malva this and malva that! And lashings of home-made, old-fashioned creme anglaise too! It is too hard to resist and one of the few things to look forward to when the Jozi chill sets in.
I hosted a dinner party a few weeks ago and then made a classic Malva pudding, a few days later on the Italian inspired episode of Sugar ‘n Spice, I threw in a few generous glugs of Frangelico while making a chocolate version. Sugar ‘n Spice goes live on The Home Channel in just a few days….We kick off on Monday at 2pm on DSTv’s Channel 176…so set the PVR and be sure to catch the first episode!
I was working on Ramadan sweet treats and in a complete moment of madness it was a ‘coconutty’ Malva sauce over a classic Greek tart! It is just pure decadence and dead easy to make. It can be served warm, room temperature or zapped in the microwave for a few seconds. It may be served with ice cream or custard but I had two diamonds and retreated to bed for the rest of the arvie, declaring I was in a food coma! It wasn’t just the tart, you see…it was also the other tastings that were going on this past Sunday…Persian Style Koresht with Chicken, Saffron Kebabs and and and….you can find these recipes in the Post Newspaper which is out today!
This recipe will have coconut lovers in heaven…the coconut milk in the malva sauce leaves the tart super moist and utterly decadent! I kept the batter quite simple, opting let the tart ooze with coconutty aromas but you can spice it up with lemon zest, cinnamon or ground cardamom. I used Mae Ploy Coconut milk for this recipe but you may also use a good substitute like Spar Branded Coconut Cream…it has a yellow label and costs around R24. If you love the recipes, please leave a comment and do click ‘follow’ to ensure the latest recipes are sent through to you via email…it’s lovely to hear from you, your food stories and hints and tips…it also keeps me in the writing in the right direction!
Greek Inspired Coconut Malva Tart
185g soft butter
5ml vanilla essence
3 large eggs
250ml cake flour
15ml baking powder
500ml desiccated coconut
250 full cream milk, room temperature
Optional flavours: Lemon zest, 5ml cinnamon or 5ml ground cardamom can be added to the batter.
250ml coconut milk
2,5ml vanilla essence
Pistachio nuts, to garnish
Pre-heat the oven to 170 degrees Celsius.
Grease and line a 10 inch loose bottom pie tin with butter.
Using a hand held electric or free standing mixer, cream the butter until light and gradually add in the sugar.
Add the vanilla essence and continue beating until the creamed mixture is fluffy. Scrape down the sides of the mixing bowl regularly.
When the sugar granules should dissolve slightly, add the eggs one at a time with a teaspoon of cake flour. Beat well after each egg.
Sift the flour and baking powder and stir in the coconut.
Add the dry ingredients and milk to the creamed butter, alternating to prevent the mixture from becoming to thick.
Scoop the batter into a prepared tin and bake for 55 – 60 minutes.
The tart should be deep golden in colour and a skewer should come out clean when tested. Leave the tart in the tin to cool slightly and slice into diamonds.
Prepare the sauce: Dissolve the water and sugar in an AMC pan. Add the coconut milk, vanilla essence and butter. Bring to the boil until a thin syrup forms and lightly coats the back of a spoon. Pour the hot sauce over the warm tart while it is still in the tin.
Leave to soak and place a pistachio in the centre of each diamond.