SENSATIONAL summer fruits

Tropical coconut custard tart

The mix of tropical fruits and British berries goes beautifully with Pimm’s or a spiced rum cocktail.

Serves 12 • Ready in 1 hr 30 mins, plus chilling and cooling

320g pack ready-rolled shortcrust pastry

for the custard filling:

400ml double cream
2 x 160ml cans coconut cream
3 eggs and 2 egg yolks
1 vanilla pod or 1tsp extract
75g caster sugar
½ fresh nutmeg, grated
¼ punnet of raspberries
¼ punnet blueberries
¼ punnet strawberries
1 ripe mango, sliced finely
1 can squirty cream (or 300ml fresh whipped)

you will need:

23cm tart case, and baking beans

1 Heat the oven to 180C/Gas 4, set a shelf in middle of the oven and take the pastry out of the fridge to warm up slightly.

2 Line the tart tin with the pastry, pressing into the edges, but don’t trim yet. Chill for 20 mins.

3 Trim and crimp the pastry edges. Line with baking parchment and fill with baking beans. Bake for 15 mins, remove the beans and then bake for a further 5 mins.

Reduce the