recipes
Coconut tart with raspberry jam
Ingredients
For the pastry
- 200g plain flour (Lamb Brand)
- 1/4 tsp baking powder
- 60g icing sugar (Lamb Brand)
- 100g unsalted butter
- ½ tsp vanilla essence
- Zest of a lemon
- 1 egg yolk
For the filling
- 150g plain flour (Lamb Brand)
- 250g desiccated coconut (Lamb brand)
- 125g butter (Flora Buttery)
- 175g caster sugar (Lamb Brand)
- 1 tsp vanilla essence
- Zest of a lemon
- 2 eggs
- 3 tbsp jam raspberry jam
Method
Start this recipe my making the pastry using the rubbing-in method. Chill in the fridge for 15 minutes, then use ½ to line the 25cm fluted flan tin. Next, prepare the filling by pulsing together the flour and coconut in a food processor for 30 seconds. Remove from the processor and put aside. Add the sugar and unsalted butter to the processor cream together. Add the eggs, lemon zest and vanilla and continue to pulse for 20 seconds. Finally, blend in the flour and coconut mixture till you have a smooth paste. Remove the coconut mixture from the bowl and carefully spread over the pastry base. Bake in the oven at 190`c for approximately 30 minutes, or until lightly golden brown in colour.
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