Coconut Iced Tart recipe

Ingredients & Quantities

Pastry

• 180g of Flour
• 40g of Margarine
• 40g of Lard
• Pinch of Salt
• 30ml of Water

Blancmange

• 40g of Strawberry Cornflour
• 60g of Dried Milk
• 30g of Sugar
• 600ml of Water
• 90g of Jam
• 60g of Dessicated Coconut
• 30g of Sugar

Method

1. Make up the pastry and line a tin. Crimp the edges, prick well and blind bake.
2. Spread the pastry with a layer of jam.
3. Make the blancmange, cool slightly and pour in to the pastry case.
4. Brown the coconut well in the oven and then mix with the sugar.
5. Sprinkle the coconut/sugar in diagonal lines on top of the blancmange.