Filling Ingredients

270g /10oz desiccated coconut 2 lemons, juice, and zest 150g /5oz castor sugar (super fine) 375ml / 13floz double cream (or heavy cream) 2 eggs 75g / 3oz raspberry jam or jelly

Instructions

Preheat the oven to 160˚C / 325˚F. Zest and juice your lemons, mix the eggs with the sugar until they combine and the sugar has melted. Then, add the lemon juice and zest, mix in. Lastly, add the double cream and the coconut. Put your mix to one side. Next, give your jam/jelly a mix until it loosens up and coat the bottom of the lined pastry case. Pour your filling into the pastry case. Pop in the oven and bake for 40 to 45 minutes until the tart is golden brown and set and allow to cool before cutting. And note that this recipe works just as well with non-dairy cream and butter and gluten free flour.