Toasted Coconut and Raspberry Tart

Shopping list

• 175 g plain flour — plus extra for dusting

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• 90 g unsalted butter — cold and cubed

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• 30 g icing sugar

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• 3 piece large eggs

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• 100 g caster sugar

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• 60 g desiccated coconut

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• 150 ml coconut milk — nut-free; check label

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• 1 tsp vanilla extract

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• 150 g raspberries — fresh

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• 30 g coconut flakes — for topping

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Step by step

1. 1

   Preheat the oven to 180°C (160°C fan). Lightly grease a 23 cm round loose-bottomed tart tin.

2. 2

   In a large bowl, rub the butter into the flour and icing sugar until the mixture resembles fine breadcrumbs. Add 1–2 tablespoons cold water and bring together into a dough. Wrap in cling film and chill for 20 minutes.

3. 3

   Roll the pastry out on a lightly floured surface to 3 mm thick. Line the tin, prick the base with a fork, and line with baking parchment and baking beans. Bake blind for 15 minutes, then remove the beans and paper and bake for a further 8– 10 minutes until pale golden. Set aside to cool slightly.

4. 4

   Reduce the oven to 160°C (140°C fan). Whisk the eggs, caster sugar, desiccated coconut, coconut milk and vanilla extract in a bowl until smooth.

5. 5

   Pour the coconut custard into the pastry case and bake for 25– 30 minutes, until just set with a slight wobble in the centre. Leave to cool completely in the tin.

6. 6

   Toast the coconut flakes in a dry frying pan over medium heat for 2– 3 minutes, stirring constantly, until golden. Tip onto a plate to cool.

7. 7

   Arrange the fresh raspberries over the cooled tart and scatter the toasted coconut flakes on top. Chill for at least 1 hour before slicing and serving.