Coconut custard tart with fresh raspberries

Sun-kissed coconuts lend a smooth as silk texture to this creative flan by David Massey
By David Massey
Coconut custard tart with fresh raspberries
  • Rating:
  • Serves: 6-8
  • Cook Time: 50 minutes
  • Prep Time: 25 minutes plus cooling
  • Effort: medium



  • 160 g sweet shortcrust pastry
  • 450 ml double cream
  • 6 eggs
  • 3 egg yolks
  • 350 g sugar
  • 300 ml coconut cream

To serve

  • 1 tbsp icing sugar, for dusting
  • 0.5 punnet raspberries
  • 1 sprig mint


1. Preheat the oven to 170C/gas 3. Roll out the sweet pastry and use it to line a buttered 23cm loose-based flan tin. 2. Line the pastry case with greaseproof paper, fill with baking beans and bake blind for 20 minutes. 3. Remove from the oven and discard the baking beans and greaseproof paper. Reduce the oven temperature to 110C/gas 1/4. 4. While the pastry case is baking, bring the cream to the boil in a saucepan. 5. In a mixing bowl, whisk together the eggs, yolks and sugar, until thoroughly blended. Pour the hot cream into the egg mixture, whisking well as you do so. Mix in the coconut cream. 6. Pour the coconut mixture into the part-baked tart case. Bake the tart in the oven for 20-30 minutes, or until the custard has set. 7. Remove from the oven and allow the tart to cool. Serve in slices, sprinkled with icing sugar, with raspberries on the side and garnished with a sprig of mint.

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