Combine beautiful flavours to create this coconut bakewell tart. Tip: Try using apricot jam or chocolate hazelnut spread on the pastry base instead of raspberry jam.
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Coconut bakewell tart
Coconut bakewell tart recipe from Crazy Jack Try using apricot jam or chocolate hazelnut spread on the pastry base instead of raspberry jam.
Brought to you by Crazy Jack Organic
Ingredients
- 500 g block of shortcrust pastry
- 50 g butter, softened
- 100 g Crazy Jack ground almonds
- 125 g caster sugar
- 3 medium free-range eggs
- 1/2 tsp almond essence
- 25 g Crazy Jack desiccated coconut, plus 2 tbsp
- 3 tbsp raspberry jam
- 1 tbsp Crazy Jack pumpkin seeds
Instructions
1
Preheat the oven to 200oC/Gas Mark 6. Roll out the pastry on a floured surface and line a 23cm (9in) round fluted flan tin. Line with baking parchment and baking beans and bake for 15 minutes. Remove the parchment and beans and cook for a further 5 minutes. Remove from the oven and allow to cool. Reduce the oven to 180oC/Gas Mark 4.
2
To make the filling, whisk together the butter, ground almonds, sugar, eggs, almond essence and 25g (1oz) desiccated coconut.
3
Combine the remaining 2 tbsp coconut with the jam and spread over the base. Pour over the filling and sprinkle with pumpkin seeds. Bake for 30 minutes until golden. Serve warm or cold.
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