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Coconut Tart with Raspberry Jam

If you are not a tart lover, you will definitely be after having one of these!

All you need is:


For the pastry

Lamb Brand Plain Flour 200g

Lamb Brand Icing Sugar 60g

Lamb Brand Baking Powder 1/4 tsp

Unsalted Butter 100g

Egg Yolk 1

Lemon Zest 1

Vanilla Essence ½ tsp 


For the filling:

Lamb Brand Coconut 250g

Lamb Brand Castor Sugar 175g

Lamb Brand Plain Flour 150g

Butter 125g butter 

Raspberry Jam 3 tbsp

Lemon Zest 1

Vanilla Essence 1 tsp

All you have to do is:

1. Start this recipe my making the pastry using the rubbing-in method. 

2. Chill in the fridge for 15 minutes, then use ½ to line the 25cm fluted flan tin. 

3. 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. 

4. Add the sugar and unsalted butter to the processor, cream together. 

5. Add the eggs, lemon zest and vanilla and continue to pulse for 20 seconds. 

6. Finally, blend in the flour and coconut mixture till you have a smooth paste. 

7. Remove the coconut mixture from the bowl and carefully spread over the pastry base. 

8. Bake in the oven at 190oC for approximately 30 minutes, or until lightly golden brown in colour.