Coconut Caramel Tart - cooking recipe

Ingredients

1 sheet frozen shortcrust pastry
3 eggs
1/2 cup brown sugar
300 ml sour cream, light
2/3 cup coconut (dried coconut in packets)
icing sugar

Preparation

Place pastry onto a lightly greased 20cm pie plate.
Trim and decorate edges.
Bake in hot (200c) oven for 10 mins, cool slightly.
Beat eggs and sugar together in a large bowl.
Stir in sour cream and coconut, and mix well.
Pour into pastry case and bake 25-30 minutes.
cool.
Dust with icing sugar.
Serve with any fruit you have on hand.