Raspberry Coconut Tart

Kirsten Tibballs

Cook Time 20 minutes (+ refrigeration time)

Servings 12


Shortbread Pastry
165g unsalted butter
10g icing sugar
35g almond meal
1 egg
Pinch salt
90g plain flour (A)
215g plain flour (B)
Plain flour, for dusting

Raspberry Jam
250g raspberry jam (store bought)
220g fresh raspberries

Coconut Topping
4 eggs
140g caster sugar
225g desiccated coconut


Place the tart rings (12 x 80mm) on a lined flat baking tray.
Place the butter and icing sugar in the bowl of a stand mixer or in a food processor and combine until there are no lumps of butter. Add in the almond meal, egg, salt and flour (A). Once combined, add in the flour (B) and stop mixing once it comes together as a dough. Remove the dough from the mixer and press into an even flat square. Cover the dough with plastic wrap and place in the fridge for approximately one hour for the pastry to firm up.

Lightly dust the bench surface with flour and roll out the pastry to 3mm in thickness. Cut the pastry to 120mm in diameter. Line the tart cases with the pastry and place them in the fridge before trimming the excess pastry off the top with a sharp knife. Line the prepared tarts with baking paper squares or heatproof plastic wrap and fill with rice or baking beads. Bake blind at 165°C for 8-10 minutes. Remove the lining and set aside.

Combine the jam with the fresh raspberries. Divide the mixture between the 12 tart cases, filling them halfway.

Combine all the ingredients together by hand. Spoon the mixture on top of the raspberry jam.

Bake at 165°C for 10-12 minutes or until a light golden-brown colour. Serve with a dollop of cream on top.


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