Procedure

1) Prepare the pastry by mixing all ingredients together. Work the pastry only enough to bring it together. Do not over-knead or your pastry will end up hard. Form into a disc.

2) Using a rolling pin, roll out the pastry on a clean floured surface, then gently fold it in half over the rolling pin. 

3) Transfer it to a loose base tart tin, lining up the fold with the centre of the tin. Gently unfold and press down to line the tin.

4) Trim the overhanging pastry with a knife and fold the edges of the pastry all around the tart tin using a pinching motion. 

5) Prick the base of the pastry with a fork in several places. Bake in the preheated oven at 180C/160C fan for 15 – 20 minutes. 

6) Prepare your cream filling by mixing all ingredients together. 

7) Once the pastry has been baked, remove it from the oven and let it cool down.  

8) Once cool, fill the tart shell with the cream filling, spreading it evenly. 

9) Finally, place the frozen mixed berries into a pot and add sugar. Bring it to a slow boil and cook until all the berries have been thawed. 

10) Following the instructions on the powdered gelatine packaging, prepare just enough gelatine to cover the cooked mixed berries. Mix with the berries mix and pour over the tart filled with the cream filling. 

11) Place the coconut tart in the fridge and chill overnight. 

12) Cut into slices and enjoy!