Coconut cream tart
Get a taste of the tropics in no time, and decorate with your favourite exotic fruits.
SERVES 6 TAKES 15 mins, plus chilling
1 Drain any liquid from the coconut cream and discard. Put the coconut in a bowl with the icing sugar and, using an electric mixer, beat until thickened like whipped double cream. Fold in the yogurt and half the passion-fruit curd.
2 Spoon into pastry case and spread the filling to the edges. Spoon the remaining curd on top and lightly swirl using the end of a teaspoon. Chill in the fridge for 2 hrs or overnight.
3 Decorate the tart with the sliced fruit and sprinkle the coconut flakes all over just before serving.
PER SERVING 232 cals, 13g fat, 10g sat fat, 26g carbs
COOK'S TIP
For vegans, use vegan shortcrust pastry to make your pastry case, and swap the passion-fruit curd for the flesh of 2 fresh passion fruit mixed with 1tsp sugar.
Frozen berry, oaty crumble
A warming pud that's packed with juicy fruits and has a lovely nutty topping.
SERVES 6 COOK 30 mins 6 PREP 25 mins
Denne historien er fra April 25, 2023-utgaven av Woman's Weekly.
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Denne historien er fra April 25, 2023-utgaven av Woman's Weekly.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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