COCONUT AND RASPBERRY JAM TART
2 sheets frozen shortcrust pastry, thawed
1 egg, lightly beaten
1 tablespoon demerara sugar
¹⁄³ cup (110g) raspberry jam
1 cup (75g) shredded coconut
2 tablespoons caster (superfine) sugar
Preheat oven to 180°C (350°F). Using a small sharp knife, cut a 2cm border from one of the sheets of pastry. Brush the edge of the second sheet of pastry with egg, and top with pastry border, pressing gently to seal. Place on a large baking tray lined with non-stick baking paper. Brush the edges of the pastry border with egg and sprinkle with the demerara sugar. Cook for 15–18 minutes or until golden brown and the pastry base is dry. Spread with jam.
Place the coconut, eggwhite and caster sugar in a small bowl and mix to combine. Sprinkle the coconut mixture over the jam and cook for a further 8–10 minutes or until golden brown. Allow to cool slightly before cutting into squares to serve. SERVES 4-6.