Raspberry & Coconut Tart

This Raspberry and Coconut Tart is the perfect combination of tangy fruit and rich, nutty sweetness. The crisp vanilla bean shortcrust shell is filled with a fragrant coconut frangipane, featuring the zest of lime and a hint of organic coconut sugar. Dressed in a layer of raspberry jam and golden coconut flakes, this tart is a delightful dessert or afternoon treat.

Prep Time: 20 minutes
Cook Time: 35 minutes
Serves: 6
Skill Level: intermediate

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Where to buy Carême Pastry

Ingredients

1 (435g packet) 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

Method

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