FOR MY WONDERFUL HUSBAND HIS CHILDHOOD MEMORY OF CUSTARD TART WITH RASPBERRY JAM AND COCONUT DUSTING

 

FOR MY GORGEOUS HUSBAND

INGREDIENTS
350g plain flour
160g butter
170g caster sugar
3 egg yolks
2 tbsp water

15 egg yolks
170g caster sugar
1000ml double cream
Handful desiccated coconut
4 tbsp raspberry jam

Mix the flour and caster sugar and then rub in the butter to a breadcrumb consistency, add the egg yolks and bring together to a tight pastry, if it is too tight, add the water and bring together into a ball, clingfilm and chill for at least one hour.

Roll out and line a greased tin, blind bake the pastry at 180 degrees for 10 minutes, then remove the baking beans and lining and bake for another 3 minutes.  Turn the oven down to 120 degrees.

Whisk the egg yolks with the sugar until pale and creamy then whisk in the double cream.  Sieve and place in a glass jug ready to pour.

Spread the raspberry jam over the bottom of the blind baked pastry case, pour over the custard and place in the oven for approx 45 minutes or until the custard is almost set and just has a wobbly.  Take out of the oven and dust with grated nutmeg and leave to cool.