Coconut and citrus tart with cherry, pineapple, raspberry and coconut fruit salad Recipe

Coconut and citrus tart with cherry, pineapple, raspberry and coconut fruit salad Recipe

  • 1 readymade (22cm/8½in) pastry case
  • 25g/1oz fresh coconut, finely grated, to decorate
  • small fresh mint leaves, to decorate
  • 200g/7oz caster sugar
  • 370ml/13fl oz double cream
  • 3 free-range eggs, beaten
  • 2 limes, juice and finely grated zest
  • 2 unwaxed lemons, juice and finely grated zest
  • 200g/10½oz desiccated coconut
  • 100g/3½oz fresh cherries, pitted
  • 100g/3½oz raspberries
  • 100g/3½oz pineapple, cut into bite-sized pieces
  • 100ml/3½fl oz vanilla syrup
  • 2 dashes angostura bitters
  1. Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with baking paper and put the pastry case on top.
  2. Beat all the tart filling ingredients together and pour into the pastry case. Bake for 40–50 minutes, or until set.
  3. To make the fruit salad, put all the fruit in a large bowl and stir in the vanilla syrup and angostura bitters.
  4. Serve the tart sliced, with the fruit salad on the side, decorated with the coconut and mint leaves.
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