This tart takes a little bit of time to make, but it is well worth the effort.
It really looks the part too, so it would be ideal if you are trying to impress a special someone.
Fresh or frozen raspberries work equally well here, and you can make the pastry and filling the day before, then just add the meringue topping on the day.
You will need:
For the pastry:
350g plain flour
50g shredded coconut
120g icing sugar (sifted)
140g diced unsalted butter
2 eggs, beaten
Pinch of salt
For the filling:
160g caster sugar
Zest and juice of 1 lemon
4 tbsp corn flour
50g melted butter
4 egg yolks (keep 3 of the whites to make the meringue)
For the meringue:
3 egg whites
160g caster sugar
40g shredded coconut
Make the pastry. In a large bowl, mix the flour, salt, coconut, and icing sugar. Add the butter and rub it into the dry ingredients with your fingertips until you get a crumb-like appearance. Alternatively, blitz together in a food processor.
Add the beaten eggs, incorporate them gently and gather together to form a ball. Wrap in cling film and chill for 20 min.
Preheat the oven to 200C/ fan 180C/ gas 6.
Roll the pastry out to fit a tart tin roughly 26 cm across and 3.5 cm high. You can roll the leftover pastry into a ball, wrap well in cling film and freeze for another time.
Fill the lined tin with a sheet of foil topped with baking beans.
Bake blind for 12 min, then remove the foil and beans and bake for 5 min more. Remove from the oven and cool completely.
Meanwhile, make the filling. In a large pan, mix together the raspberries, lemon juice and zest and 70g of the sugar. Put on a gentle heat and stir regularly until the raspberries are cooked (they will look very mushy and juicy).
Transfer to a blender and blend thoroughly. Place a fine sieve over a clean, large pan, and pour the mixture into the sieve. Using a large spoon, push the raspberry pulp through the mesh. It will take a few minutes, but you will eventually end up with a smooth purée in the pan, and a sieve-full of seeds.
Mix the corn flour and the rest of the sugar with a few spoonfuls of raspberry purée to dissolve. Add this mixture back to the pan and heat up on a medium heat until it starts bubbling.
Off the heat, add the melted butter mixed with the yolks, mix well. When cool, cover and chill.
Turn the oven down to 190 C/ fan 170 C/ gas 5.
Fill the pastry case with the raspberry curd, and bake for about 30 min. Make sure the top doesn’t start to brown, if it does, cover the tart with foil.
Take out of the oven and leave to cool.
When the tart is roughly at room temperature, prepare the meringue. Whisk the egg whites until stiff, then add the sugar one spoonful at a time, whisking all the while. Finish by adding the coconut.
Pile onto the tart, spreading all the way to the edge, making sure there are plenty of little peaks on the meringue.
Return to the oven for about 15 min or until golden on top.
Cool, then keep chilled until ready to serve.