Strawberry Crumble Tart

INGREDIENTS

• 150g Baking at Home Desiccated Coconut
• 150g caster sugar
• 225g butter, cold
• 375g plain flour
• 3 tbsp beaten egg
• 1 ½ tsp vanilla bean paste
• 200g Dunnes Stores Strawberry Jam
• 250g Dunnes Stores Fresh Irish Strawberries

For the Rich Chantilly Cream:

• 200ml double cream
• 100g Dunnes Stores Mascarpone
• 2 tbsp icing sugar
• 1 tsp vanilla bean paste

METHOD

1. Preheat the oven to 180°C/350°F/Gas Mark 4. Grease a 25cm (9in) tart tin, 2.5cm (1in) in depth and set aside. Pulse the coconut, sugar, butter, flour and egg in a food processor until the mixture resembles breadcrumbs. Add 1–2 tablespoons of water if needed to bring the mixture together.
2. Set aside a quarter of the mixture. Press the remaining dough into the base and sides of the tin until smooth. Pierce with a fork, line with baking parchment and fill with baking beans or rice. Blind bake for 10–12 minutes, then remove the beans and bake for a further 10 minutes.
3. Mix the jam in a bowl to loosen it, then fold through the chopped strawberries.
4. Remove the tart case from the oven and spread the jam mixture over the base. Scatter small clumps of the reserved pastry over the top and return to the oven for 15 minutes until golden brown.
5. Place the mascarpone in a bowl, add the cream, icing sugar and vanilla, then whisk until soft peaks form. Do not over-whip. Set aside.
6. Allow the tart to cool completely on a wire rack before removing from the tin. Serve with the rich Chantilly cream.