Coconut macaroon tart
By: Rachel Allen From: Rachel Allen: Christmas Bake!
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Ingredients
For the shortcrust pastry
For the filling
Method
For the pastry1. 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
View all comments (7)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!
This is a fantastic recipe, I made it two weekends in a row and it was a resounding hit both times.
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.
Another failed Rachel Allen recipe, it was runny, enough said, think i'll stick to James Martin's recipes.
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 ?
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
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