Delicious Old-fashioned Coconut and Jam Tart!!!


375g (13 oz) ready-made sweet shortcrust pastry

Flour,to dust

3 eggs

125g (4 oz) golden caster sugar

200ml carton coconut cream

75g (3 oz) desiccated coconut

75g (3 oz) plain flour

4 tbsp seedless raspberry jam



  • Preheat the oven to 200 C (fan oven 180C),gas mark 6.Roll out the pastry on a lightly floured surface and use to line a fluted,deep, loose-bottomed 24 cm (9 ½ inch) flan tin. If you have time, rest in the fridge for 30 min.Prick the pastry lightly with a fork, fill with crumpled foil and bake for 15 min until set.
  • Using an electric mixer,beat the eggs and sugar together until thick and voluminous. Gently stir in the coconut cream, desiccated coconut and flour.
  • Reduce the oven temperature to 180C (fan oven 160C), gas mark 4.Lift the foil out of the pastry case, then spread the jam over the bottom.Pour in the coconut mix.
  • Bake for 30-40 min until the flling is set and golden. Leave to cool in the tin for a few min, then carefully lift out, slice and serve


Serves 8

A wonderful moist tart, this has a classic ‘teatime’-style layer of red jam between the pastry and coconut filling. It beats any shop-bought version hands down.


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