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This recipe is classed as easy

Rating 3.23 / 5 (152 votes)

Prep time:
30 min
Cook time:
1 hr
Serves:
6-8

The rich oiliness of coconut in Rachel Allen’s simple recipe helps keep this sweet treat moist for a few days

Method

For the pastry

1. Put the flour, butter and a pinch of salt in a food processor and process briefly.

2. Add half the beaten egg and continue to process. (You might add a little more egg, but not too much as the mixture should be just moist enough to come together.) If making the pastry by hand, rub the butter into the flour until it resembles coarse breadcrumbs then, using your hands, add just enough egg to bring it together.

3. With your hands, flatten out the ball of dough until it is about 2cm thick, then wrap it in cling film or place it in a plastic bag and leave in the fridge for at least 30 minutes or, if you are pushed for time, in the freezer for 10–15 minutes, before using.

4. Preheat the oven to 180C/gas 4.

5. Line a 23cm diameter tart tin with the shortcrust pastry and cover the base with baking parchment. Fill the tin with baking beans and bake blind for 10-15 minutes. Remove the beans and parchment for the last five minutes of baking for a golden crust.

For the filling

6. Whisk the eggs, sugar and cinnamon together in a bowl. Add the desiccated coconut and the melted butter and mix well.

7. Cover the cooled base with raspberry jam before pouring in the filling and baking in the oven for 40–45 minutes, or until golden brown and just set in the centre.

8. Remove the tart from the oven and allow to stand in the tin for about ten minutes before carefully removing and allowing to cool on a wire rack. Dust the tart with icing sugar to serve.

Adapted from Rachel Allen, Bake (Collins)

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Latest Comment

 

parts of the recipe are a little vague for someone just starting out, but easy to make once you know what you're doing, tasted delicious and the kids loved it.

amandaW70174 amandaW70174  Posted 11 Sep 2013 12:34 PM
 

mine came out a little bit "moshy" inside but was still lovely but wonder what i did wrong? anyone help please?

chrissyH28222 chrissyH28222  Posted 06 Jul 2012 7:40 PM
 

ps after reading the comments the ingredients on the tv to this recipe were slightly diffrent on the tv show rachel had for the pastery a table spoon of icing sugar in it
for the filling she said use jam or put the cinnamon in to mixture she didnt say both dont know if that makes a difference mine was done in 30 min not 40 but it was in a fan oven and came out lovely

alexandrin17152 alexandrin17152  Posted 27 Mar 2012 2:05 AM
 

gorgeous will bake it again loved it

alexandrin17152 alexandrin17152 Posted 27 Mar 2012 1:43 AM
 

Very easy to follow fantastic result,as with all of Rachael's recipes

kathyO79924 kathyO79924 Posted 23 Mar 2012 4:22 PM
 

Mmmmm, yummy - I've done this a few times now and its always turned out fantastic. However, I have cheated a couple of times when I'm really short of time by buying the ready made pastry. I will be making this again for sure.

SharonW91430 SharonW91430 Posted 30 Jan 2012 7:20 AM
 

Made this for the first time today and it was very yummy....but just wondered what temp to cook it at without browning it too much....it tasted lovely just looked a little over done!

DeborahK58324 DeborahK58324 Posted 12 Nov 2011 6:01 PM
 

KathleenJ62134 - Why not borrow one of Rachel's books from the library to test it out first? One of Rachel's recipes I can highly recommend is her sour cream cardamom cupcakes; they are divine and so easy. BTW, I'm in Australia, so whilst our gram measurements are the same as the UK, our spoon measurements (table, tea) and slightly different. I just use the Australian spoon measurements and don't bother converting them to UK measurements. I haven't tried many of Rachel's recipes (so many recipes, so little time!) but they do look fantastic. Why not watch the video available on this site? But I guess at the end of the day, you can't please everyone all of the time.

MeaganR14102 MeaganR14102 Posted 09 Oct 2010 9:27 PM
 

I just saw Rachel on USA TV for the first time this weekend. I decided to check out some of the recipes. Out of curiosity I scrolled down to the 'comments' and found some negative statements so I decided to check further and found the same disenchantment on every recipe I looked at (which was numerous). WHAT'S THE DEAL HERE? Are her recipes just bad or do they print them incorrectly on this website ? ...that's what it sounds like. I was thinking about purchasing a cookbook but I'm not sure that I have faith in the recipes being accurate. The comments sound like they were authored by Brits so I don't think it's a matter of converting the measurements from metric to USA. Besides, folks can easily find those conversion tables on the internet..... that's what I would do before I tried making anything.

KathleenJ62134 KathleenJ62134 Posted 25 Sep 2010 9:33 PM
 

How can I convert to USA measures.
Looking for recipe for Almond crisps

LynnH8243 LynnH8243 Posted 06 Sep 2010 5:46 PM
 

Love this recipe! There's supposed to be a softish layer in the middle of it. I read the comments before trying it and so gave it extra 10/15 mins and it was perfect. This is more of a dessert than a treat with your cuppa.

argyleslice argyleslice Posted 29 Aug 2010 1:37 PM
 

Okay. I take it all back. I 'thought' it was going to be okay but no - I got the jelly layer too! It tastes ok but I have to say I wouldn't bother again and will be looking up another recipe. The top part goes too try and leaves all the moistness in the jelly part. Not that good. Something must be missing from this recipe - does anyone know how to rectify it? Maybe a little flour in the top part??

ChantalS2289 ChantalS2289 Posted 04 Feb 2010 9:25 AM
 

I made this but had to give it 55-60 minutes for the filling to be set. I looked at it at 40-45 minutes and the middle was very wobbly but once I gave it an extra 10-15 it was fine.

ChantalS2289 ChantalS2289 Posted 03 Feb 2010 11:39 AM
 

Hi all, exact same thing happened to me, mix filling as per the recipe and the jelly layer still there...........i've done it twice now! not doin it again, tearing out page! v annoying!

JennyW5971 JennyW5971 Posted 01 Oct 2009 8:02 PM
 

This is a fantastic recipe, I made it two weekends in a row and it was a resounding hit both times.

AlanG51882 AlanG51882 Posted 09 Aug 2009 8:08 PM
 

Not sure if I liked this or not. Incredibly sweet and a little sickly, however, that was tempered somewhat by the cinnamon and lots of cream. Mine also formed a jelly-like layer near the base, but that didn't bother me (thought it was supposed to do this!) Not sure if I'd make it again. Mine took around 40 minutes to cook, after which time the filling was set. In response to a previous reviewer, as for blind baking, I use rice and yes, whatever you use can be reused (but for blind baking only - not for eating.) Don't fill up the whole tin; a thin layer of beans/rice will suffice.

MeaganR14102 MeaganR14102 Posted 24 Jul 2009 10:20 PM
 

Another failed Rachel Allen recipe, it was runny, enough said, think i'll stick to James Martin's recipes.

wmensusa wmensusa Posted 20 Apr 2009 7:04 PM
 

hi i made the tart and followed recipe exactly after an hour was still runny and the eggs and sugar had become jelly like and separated from the coconut and sunk to bottom of tart,not happy,any ideas why it happened ?

nasreenM98770 nasreenM98770 Posted 07 Nov 2008 12:30 PM
 

Can you tell me what beans you use to blind bake shortcrust pastry and after using them can you reuse them or do you have to throw them away each time they are used. Also do you have to completely fill up the tin

traceyB84444 traceyB84444 Posted 16 Oct 2008 12:38 PM
 

hi, when baking coconut macaroon tart, to blind bake you use cling film for your beans. is that basic or special cling film. also when i baked the tart i used jam instead of cinnamon, after the 40 mins baking i took the tart out & left to cool. when i cut the tart it was still runny, is this because of the jam

gordy0305 gordy0305 Posted 15 Oct 2008 11:25 PM