- butter, for the tin
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 sheet ready-rolled shortcrust pastry
- 575ml whole milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 3 tbsp custard powder
- 3 tbsp caster sugar
- 1 tsp vanilla extract
- 3 tbsp raspberry jam
- 5 tbsp desiccated coconut
A large hairy, brown nut that grows on the coconut tree, found throughout the world's…
- handful of raspberries, to decorate
A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…
Heat oven to 200C/180C fan/gas 6. Butter a 22cm round loose-bottomed tart tin, then use the sheet of pastry to line the tin. Prick the base with a fork, then lay a sheet of baking parchment on top and fill with baking beans. Bake for 20 mins. Remove the beans and baking parchment and cook for a further 5 mins. Remove from the oven and leave to cool.
To make the custard, put the milk, custard powder, sugar and vanilla extract in a pan on a medium heat and keep stirring until smooth and thick, around 5-10 mins. Leave to cool and cover with cling film to stop a skin forming.
Once the base and custard have cooled, spread the jam over the pastry and sprinkle with half the coconut. Pour in the custard, then sprinkle with the remaining coconut and chill. Decorate with raspberries and a final sprinkle of coconut, and serve.