Tropical coconut custard tart

SERVES 12 READY IN 1 hr 30 mins, plus chilling and cooling

INGREDIENTS ● 320G PACK READY-ROLLED SHORTCRUST PASTRY

● 400ML DOUBLE CREAM ● 2 X 160ML CANS COCONUT CREAM

● 3 EGGS AND 2 EGG YOLKS

● 1 VANILLA POD OR 1TSP EXTRACT

● 75G CASTER SUGAR ● ½ FRESH NUTMEG, GRATED ● ¼ PUNNET EACH RASPBERRIES, BLUEBERRIES AND STRAWBERRIES ● 1 MANGO, SLICED ● 1 CAN SQUIRTY CREAM OR 300ML FRESH CREAM, WHIPPED

YOU WILL NEED ● 23CM TART CASE, GREASED ● BAKING BEANS

1 Heat the oven to 180C/ Gas 4. Line the tart tin with the pastry, pressing into the sides. Chill for 20 mins.

2 Trim the pastry edges. Line with baking parchment and baking beans. Bake for 15 mins. Remove the beans, then bake for 5 mins more.

3 Lower oven to 140C/gas 1. Gently heat the cream and coconut cream in a pan. Whisk the eggs, vanilla and sugar together. Pour the hot cream over the eggs, whisking until the sugar dissolves. Sieve into a jug.

4 Put the tart case back in the oven. Pour in the custard and sprinkle with nutmeg. Bake for 50-55 mins, until it’s set but still wobbles.

Cool then refrigerate for 1 hr. Top with fruit and cream.