Cookbook

All the highlighted words in this recipe for Coconut Tart can be found in our wordsearch grid. The remaining unused letters in the finished grid will spell out the real name of Kid Creole, of the 1980s (and still performing) pop outfit, Kid Creole and the Coconuts…

METHOD

Roll out the pastry on a FLOURED SURFACE and use to LINE a deep 9in (23cm) round LOOSE-based FLAN tin. Chill for 20 minutes. Toast half an OUNCE (15g) of coconut by heating in a dry frying pan until golden, then RESERVE. PREHEAT the oven to Gas Mark 6, 390ºF (200ºC). Line the pastry case with GREASEPROOF paper, fill with baking beans and bake for 10 minutes. Then, reduce the oven to Gas Mark 4, 350ºF (180ºC), REMOVE the BEANS and paper and bake the pastry case for a further five minutes. Remove from the oven and set ASIDE. Whisk TOGETHER the EGGS, yolk, cornflour and sugar. WHISK in the milk,

VANILLA, 8fl oz (240ml) cream and the REMAINING coconut. SPREAD the jam over the pastry case and pour the coconut MIXTURE over the top. Bake for 35-40 minutes until set, then COOL. Whip the remaining cream and place SPOONFULS around the top of the tart. DECORATE with the TOASTED COCONUT and a GOOD dusting of icing SUGAR. Serves 8.