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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Another piece of nostalgia from my schooldays, very much like a bakewell tart but using custard rather than frangipane. As the recipe requires custard powder custard instead of a full egg custard and bought pastry cases can be used, it is a very simple but tasty dish to put together. I make mine using gf sweet pastry Wicklewood’s Gluten Free Pastry but ordinary short crust pastry is fine,,, if using pre prepared pastry cases; don’t forget to omit steps 1-5 Ingredients:
1 pint milk |
4 ounces shortcrust pastry (or readymade pastry case) |
3 tablespoons raspberry jam |
3 tablespoons custard powder |
2 -3 tablespoons desiccated coconut |
2 tablespoons sugar |
Directions:
1. Pre-heat oven to 200°C
2. Roll out the dough and line a baking dish.
3. Blind bake (prick with fork and place a piece of greaseproof paper with some baking beans on pastry).
4. Bake for 15 minutes.
5. Allow to cool.
6. Spread the jam over the pastry base, sprinkle with coconut.
7. Boil the milk and whisk into the sugar and custard powder (follow manufacturer's instructions).
8. Pour into the pastry case.
9. Sprinkle with coconut
10. Allow to cool before serving.
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