No matter how much I eat for dinner, I always have room for a sweet treat. While most desserts are made with butter and eggs, ...
In this tart, I’ve added coconut and rum to give a sense of the exotic. Simply serve with a scoop of good quality vanilla icecream or with whipped cream.
For the custard and assembly300ml whole milk300ml double cream1tsp vanilla extract6 medium free range egg yolks120g caster sugar4tbsp corn flour450g raspberry jam50g desiccated coconut150g fresh ...
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