Raspberry and Coconut Tart - serves 8
- 1 x 8in sweet pastry case, part baked (see sweet pastry case)
- 125g butter
- 125g caster sugar
- 125g desiccated coconut
- 1 egg, beaten
- raspberry jam
- 100g raspberries, fresh or frozen
Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard
Preheat your oven to 190°c / 375°f / gas mark 5.
Melt the butter and caster sugar in a saucepan.
Stir in the desiccated coconut.
Leave to cool slightly and beat in the eggs.
Carefully spread a layer of jam over the base of the part baked pastry case.
Place the raspberries over the jam and spread the coconut mixture over the top.
Bake for 25 to 30 minutes until the top is golden brown. The filling will be slightly wobbly but it will set when cold.
Serve warm with custard or cold.
how to make this recipe dairy free...
Use dairy free margarine in place of butter when making the pastry.
Use dairy free margarine in place of butter when making the coconut mixture.