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