RASPBERRY COCONUT

TART
 RECIPE BY

KIRSTEN TIBBALLS

A simple raspberry and coconut baked tart, easy to create with beautiful textures
and flavours.

BEGINNER


COCONUT TOPPING

40 MINS
RASPBERRY JAM

SHORTBREAD PASTRY

MAKES 12

SHORTBREAD PASTRY
INGREDIENTS METHOD

168g (5.93oz) unsalted butter Place 12 x 80mm tart rings on a lined flat tray. Place the
104g (3.67oz) icing sugar butter and icing sugar in a mixing bowl or food processor.
35g (1.23oz) almond meal Combine until you have eliminated all lumps of butter.
50g (1.76oz) eggs
3g (0.11oz) salt Add in the almond meal, eggs, salt and plain flour (A).
75g (2.65oz) plain flour (A) Once combined add in plan flour (B) and stop mixing
215g (7.58oz) plain flour (B) once it comes together as a dough. Press into an even flat
plain flour for dusting square and wrap in plastic wrap. Place in the fridge for
approximately an hour for the pastry to firm up. Lightly
EQUIPMENT dust the bench surface with flour and roll out the pastry
to 3mm thickness.
80mm Tart Ring
Rolling Pin Cut the pastry 120mm in diameter. Line the tart cases
Perforated Tray with the pastry and place them in the fridge before trim-
Perforated Mat ming the excess off the top. Line the prepared tarts with
baking paper squares or a heat proof plastic wrap and fill
with rice or baking beads.

Bake at 165°C for 8-10 minutes. Remove the lining and

set aside.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.
RASPBERRY JELLY
INGREDIENTS METHOD

235g (8.29oz) Ravifruit Raspberry Puree Bring sugar and puree to a boil. Add in the glucose. Boil
185g (6.53oz) caster sugar to 103°C while stirring on a medium to high heat.
45g (1.59oz) liquid glucose (light corn syrup)
2g (0.07oz) citric acid Remove from the heat. Stir in citric acid. While it is still
hot divide the jelly between the 12 tart cases.
EQUIPMENT
Fill tarts halfway. Place in the fridge to enable the jelly to
firm up.
Digital Thermometer

COCONUT TOPPING
INGREDIENTS METHOD

140g (4.94oz) caster sugar Combine all the ingredients together by hand. Spoon on
210g (7.41oz) whole eggs top of the raspberry jelly evenly divided between the
225g (7.94oz) desiccated coconut 12 tarts. Bake at 165°C for 10-12 minutes or until a light
golden brown colour is achieved.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.