Manchester raspberry and coconut tart
A tart layered with raspberry jam, vanilla custard and coconut.
Active time25 min
Cooking35 min
Total2 h 30 minResting : 1 h 30 min
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Ingredients
- 575 ml whole milk
- 1 ready-rolled shortcrust pastry sheet
- 3 tbsp raspberry jam
- 1 tsp vanilla extract
- 5 tbsp desiccated coconut
- 3 tbsp custard powder
- 3 tbsp sugar
Preparation
Preheat the oven to 200 °C. Line a tart tin with baking paper and then the pastry. Prick with a fork, cover with baking paper and baking beans and bake for 20 min. Remove the beans and top paper and bake for 5 min more, until golden. Leave to cool.
1 ready-rolled shortcrust pastry sheet- oven
- pie tin
- baking paper
- baking beans
- fork
Combine milk, custard powder, sugar and vanilla in a saucepan. Cook over medium heat, stirring for about 10 min, until thick and smooth. Cover the surface with cling film and cool.
575 ml whole milk1 tsp vanilla extract3 tbsp custard powder3 tbsp sugar- saucepan
- whisk
- cling film
Spread the jam over the cold pastry. Scatter over 2.5 tbsp coconut and add the cold custard. Top with the remaining 2.5 tbsp coconut. Chill for about 60 min, until cold and firm enough to slice.
3 tbsp raspberry jam5 tbsp desiccated coconut- pie tin
- spatula
Allergens
- Milk
Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.