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- 20:00 - The Little Paris Kitchen: Cooking with Rachel Khoo - Little Paris Kitchen: Cooking With Rachel Khoo, 1
- 20:30 - The Little Paris Kitchen: Cooking with Rachel Khoo - Little Paris Kitchen: Cooking With Rachel Khoo, 2
- 21:00 - The Little Paris Kitchen: Cooking with Rachel Khoo - Little Paris Kitchen: Cooking With Rachel Khoo, 3
- Prep time:
- 30 min
- Cook time:
- 1 hr
The rich oiliness of coconut in Rachel Allen’s simple recipe helps keep this sweet treat moist for a few days
MethodFor 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)