Raspberry & Coconut Tart

Serves: 6

 

INGREDIENTS

  • 435g Carême sweet vanilla bean shortcrust pastry, defrosted
  • ¼ cup raspberry jam
  • 100g unsalted butter softened
  • 100g organic coconut sugar
  • 1 teaspoon finely grated lime zest
  • 2 eggs
  • 60g desiccated coconut
  • 40g almond meal
  • 2 tablespoons cornflour
  • ¼ cup coconut flakes

vanilla bean sweet

METHOD

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Step 1 - click here to display

Preheat oven to 180°C (160°C fan-forced), lightly grease a 12cm x 36cm rectangle tart tin with removable base and line base with baking paper.

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To check if the pastry is the correct size for the tart tin, place the tart tin over the pastry, there should be at least a 3.5cm border the whole way around. Carefully line the tart tin with the pastry, gently push the pastry into the sides of the tin, cover and chill in the refrigerator while you make the filling. Re-freezer remaining pastry or cut and bake as biscuits.Raspberry-Coconut-Tart_Portrait-1

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Step 3 - click here to display

To make the coconut frangipane, cream butter, sugar and zest together using a stand mixer, until pale and fluffy. Add eggs, one at a time, beating until each has been incorporated, don’t overbeat. Add the desiccated coconut, ground almonds and cornflour, mix until well combined.

Step 4 - click here to display

Spread the raspberry jam over the base of the prepared tart shell and spoon the filling on top, spreading evenly. Sprinkle over the coconut flakes pressing gently into the filling.

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Step 5 - click here to display

Place tart tin in oven and bake for 35-40 minutes, or until the frangipane is puffed and pastry is golden.

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