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Torte de Rodrigues -

tourte de rodrigues

Course Dessert
Prep Time 15 minutes
Cook Time 34 minutes
Total Time 49 minutes


  • Ingredients:

For the Dough

  • 250 g all purpose flour
  • 50 g butter or margarine
  • 50 g vegetable oil
  • pinch salt
  • 1 teaspoon sugar
  • 1.5 teaspoons baking powder

For the Jam Filling (roughly 80g, about a third of this mixture will be required)

  • 1 small firm ripe papaya
  • 1 small coconut grated
  • 150 g unrefined sugar
  • 1 teaspoon vanilla extract


To make the jam (This should be done in advance, any leftover can be stored in the fridge)

  1. Peel the papaya. Remove seeds, cut into cubes and place fruit in a heavy saucepan.

  2. Add sugar and cook until the mixture browns and thickens considerably. Remove from heat and cool.

  3. Add coconut and vanilla, mix well. Allow to cool

To make the Tourte

  1. Sift flour, salt, sugar and baking powder together. Cut butter into cubes, add to the flour with the oil and rub into flour until crumb-like in texture.

  2. Knead lightly until the dough comes together, then roll out on a lightly floured surface to around 1/2 inch thickness

  3. Use about half of the dough to line a 7inch pie dish. Trim and roll out the remaining dough.

  4. Add 80g or so of the papaya and coconut jam

  5. Roll out the remaining dough into a neat circle and use it to cover the filling. Seal the edges by crimping with a fork.

  6. Decorate the pie with the remaining dough trimmings and brush the top with milk to glaze.

  7. Bake in a preheated oven at 180C for 30 to 40 minutes until the crust turns golden brown in colour.

  8. Allow the tourte to come to room temperature before slicing to serve. Makes about 8 regular servings.