Vegetarian recipe ideas
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Put 2 tbsp of the coconut, and all the icing sugar and flour in a food processor with a pinch of salt and whizz to combine. Add the butter and pulse until it looks like damp sand. Add 2-4 tbsp of cold water and pulse again until it forms a ball. Cover and chill for 20 minutes.
To make the custard, mix 3 tbsp of the milk with the cornflour in a small bowl until smooth. Heat the remaining milk in a heavy-based pan until steaming. Put the remaining custard ingredients, along with the cornflour mixture, into a heatproof bowl, and whisk to make a golden paste. Pour the hot milk over the yolks, continually stirring, until smooth. Transfer back to the pan and heat slowly, stirring for 5-8 minutes or until thickened – it should thickly coat the back of a wooden spoon. Remove from the heat, strain into a clean bowl and cover the surface with baking paper. Leave to cool while you blind bake the pastry – it will thicken more as it cools.
Heat the oven to 200C/fan 180C/gas 6. Roll out the pastry and use it to line a 23cm tart tin. Prick the base and line with baking paper and baking beans. Cook for 15 minutes, then remove the beans and paper, and cook for another 5-10 minutes or until pale golden, crisp and completely cooked through.
Spoon the raspberry jam over the base of the pastry, add the banana and scatter over the raspberries. Sprinkle over 2 tbsp of desiccated coconut. Mix the cooling custard briefly then pour into the filling. Sprinkle with the remaining 3 tbsp of coconut to cover, and chill for 4 hours until set. Decorate with fresh raspberries or glacé cherries to serve.
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