Raspberry & Coconut Tart
Click the +/- symbols or step heading to open or close the recipe steps
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.
Step 2 - click here to display
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.
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
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.
Join us ‘around our kitchen table’,
seasonally inspired recipes to your inbox.
[contact-form-7 id=\"7500\" title=\"CampaignMonitorRegistration\"]