Happy Birthday Mumma 2012

My grandma is a chef. She does not work in a fancy-shmancy restaurant though she does have a second in charge under her (*ahem*, mother…) but if she wanted to, she most definitely could. 99% of the time, you cannot fault her cooking. It is pure, Indian goodness (can’t you just smell the curry from my kitchen?)

And, like most other grandmas, she was a darn good baker! (*ahem*, mother, you better brush up your baking skills in around 10 years time! :P) – Basically everyone I know has at least one grandmother who loved to bake. I think it is a grandma thing. And boy am I glad it is.

5Aren’t you? Can you not remember coming to visit or coming home to your grandmother whipping up, I don’t know, lamington balls, in your kitchen, which you ate so many of you felt sick afterwards but didn’t feel any regret? 😛

Mumma, I thank you profusely for genetically passing down your baking gene to me. Happy Birthday to you for the 4th of January and I hope you enjoy this lemon and coconut tart I made for you 🙂

32I made this recipe because it seems like what my Mumma would appreciate – not overly sweet at all (a little too little for me actually but a massive sweet tooth will do that ;)), no chocolate-y extravagance or anything overdone – sweet, simple and delicious tasting.

I got my recipe from a Woman’s Day Magazine. My changes are bolded and I recommend you go to your kitchen right now and make it. Please. For my Mumma 🙂

Lemon Coconut Tart (I Renamed It: One Bowl Lemon Coconut Tart)
Source: Woman’s Day Magazine, Issue Month unknown

Serves: 6 (more like 10)


  • 1 2/3 cup full cream milk
  • 1 cup caster sugar
  • 1 cup desiccated coconut
  • 4 eggs, lightly beaten
  • 125g butter, melted
  • 1/2 cup plain flour (to make it frangipane style, just substitute half the amount as almond meal)
  • Juice of 2 lemons (I felt it needed 2 1/2 – 3 lemons to really boost the flavour)
  • 1 tbs grated lemon zest


  1. Preheat oven to 180 degrees C
  2. Lightly (heavily – you need it!) grease a 24cm round, 4cm deep pie plate (I made 1/4 recipe in mini tart tins – grease really well and do not use removable tart tins like me as the batter leaks and I completely did not think of that – but everything was happily ok)
  3. In a large bowl, whisk all ingredients together until well combined and smooth – pour into dish
  4. Bake 40-45 minutes (it took approximately 18-20 minutes in mini tart tins23) until set and lightly golden
  5. Cool slightly and dust with icing sugar
  6. Serve warm or cold with cream or ice cream


  • You can use any citrus fruit in favour of lemon in this tart
  • Add extra  caster sugar according to your taste

Till tomorrow (or maybe today again ;))

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  1. eliotthecat says:

    I totally agree. It is essential and required that at lease one child’s grandmother is a supreme baker! Lucky you that you have a chef in the family. These tarts look and sound delicious.


  2. Lovely tribute to your grandmother! I’m so thankful for my own grandmother and the passion for cooking she handed down.

    Your tart looks fantastic – I love that it’s one bowl and not too sweet!


  3. Kristen says:

    Such a sweet tribute to your grandmother. I agree, mine was a wonderful baker, too, and a big inspiration to me. Your tarts are darling. I am sure they were delicious, too!!!


  4. You know the two ingredients inside this tart are my fav, the coconut and lemon. I will love to try this out some time in the near future. However, my grandma does not bake, you know those days having a oven at home is like a luxury for us but she sure cooks amazing curries on the wood stove and we all will be sitting around waiting for the curry to be ready and immediately dig in with some steamed white rice.


    • Your memories sound unforgettable – I understand how it can be in India but I am sure your grandmother made wonderful aromatic curries 🙂
      And I am so happy you liked the recipe for these tarts – they are delicious and I hope you enjoy making and devouring them!

      Choc Chip Uru


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