Instructions

1. Preheat the oven to 200⁰C or gas mark 6.

2. Grease a tart tin with butter.

3. Roll out the pastry and line the tart tin.

4. Prick the surface of the pastry and chill it for a half hour.

5. Line pastry case with baking parchment blind bake with baking beans for 15 minutes. Remove the baking beans and bake for another 5 minutes.

6. Spread the raspberry jam over the base of the pastry, then sprinkle over three tablespoons of the non-toasted coconut. Add half of the raspberries and set aside.

7. Add the milk, vanilla pod, and vanilla seeds to a pan and bring to the boil. Simmer for 2 minutes, then remove the vanilla pod.

8. Beat the egg yolks and sugar together in another bowl, add the hot milk and vanilla mix and whisk together until it combines.

9. Return it to the pan on a medium heat and stir in the cornflour gradually until it is thick enough to coat the back of a spoon.

10. Put the custard into a bowl and chill for 30 minutes, then whip the double cream to soft peaks and stir it into the custard. Pour the mix into the tart.

11. Sprinkle over the rest of the raspberries and the toasted coconut.