Raspberry and Coconut Tart

Serves 8

1 x 8in sweet pastry case, part baked (see sweet pastry case)
125g dairy-free margarine
125g caster sugar
125g desiccated coconut
1 egg, beaten
raspberry jam
100g raspberries, fresh or frozen

Preheat your oven to 190°c /170°c fan oven / 375°f / gas mark 5.

Melt the dairy-free margarine and caster sugar in a saucepan.

Stir in the desiccated coconut.

Leave to cool slightly and beat in the egg.

Carefully spread a layer of jam over the base of the part baked pastry case.

Sprinkle the raspberries into the pastry case.

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 dairy-free custard or ice cream.

Ovens do vary. Some ovens will not require you to part bake the pastry case. If you feel the pastry has overcooked make a note not to part bake the pastry case before filling next time.

You can make your own gluten-free oat flour by blending gluten-free oats in a food processor until fine. This may not turn out as fine as shop bought but is not as expensive.