Coconut and Nutmeg Tart

Cook Time 1 hour

Servings 8

Ingredients

110g unsalted butter, softened

100g caster sugar

4 eggs

¼ tsp ground nutmeg

1 tsp vanilla extract

60g plain flour

200ml milk

300ml thickened cream

1 cup shredded coconut, plus a little for the top

Raspberries and blackberries, to serve

Dollop cream, to serve 

Method

Preheat the oven to 180°C and grease a 24 cm tart dish that’s about 3 cm deep with butter.

In a bowl whisk together the butter and sugar until thick and fluffy then add the nutmeg and vanilla. Whisk in the eggs one at a time until well incorporated then add the milk and flour. Fold in the cream and coconut.

Pour into the prepared dish and bake for about 35-40 minutes.

Sprinkle the icing sugar and serve with berries and cream.