Lamington tart

Makes 1 x 25cm Tart Cakes, Bread and Pastries

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Method

Preheat the oven to 165C/145C F/Gas 3.

For the raspberry jam, put the raspberries into a narrow measuring jug or container and blitz with a hand blender into a very smooth purée.

Mix the pectine jaune with 150g of the caster sugar and set aside. In a pan, mixthe purée with the remaining 250g of the caster sugar. Let the raspberry mixture come to the boil while whisking – it will tend to stick to the bottom of the pan.

Add the sugar and pectin mixture to the pan and continue to boil until it reaches 106C, or until the bubbles grow larger and the mixture has thickened.

Once the jam is at the right consistency, mix the citric acid with 20ml water until all the granules have fully dissolved. Add this to the jam, whisking in, and return to the boil.

Pour the raspberry jam into a heatproof container and allow to cool and set. Spread 120g of the jam over the base of the shortcrust pastry case - click here.

For the coconut soak, bring the coconut milk and the sugar to a boil, then set aside.

For the vanilla sponge, melt the butter in a pan along with the milk, salt and vanilla.

Combine the flour and baking powder and pass through a fine sieve into a bowl.

Add the eggs and sugar to the bowl of a stand mixer fitted with a whisk attachment. Beat on a high speed until pale and fluffy, then slowly but steadily pour in the butter mixture, ensuring it is being emulsified into the egg mixture. Once the butter is fully incorporated, turn off the mixer and add the dry ingredients in one go. Beat at a high speed to work into the egg mixture as quickly as possible, ensuring the flour isn’t overworked or too much air lost.

Pour the sponge mixture directly into the prepared pastry case. Bake in the oven for 25 minutes or until the centre of the sponge springs back when pressed gently.

Remove from the oven and use a skewer or fork to poke small holes in the sponge while it is still warm. Pour 220g of the coconut soak all over the top to ensure the whole cake has absorbed the liquid. Set aside to cool.

For the coconut glaze, put the sugar and pectin X58 in a bowl. Heat the cream and coconut cream in a pan over a medium- high heat and bring to a boil. Add the pectin and sugar, then keep at a simmer, whisking continuously, for 20 seconds. Blitz with a hand blender until smooth and glossy, then decant into a heatproof container and allow to set before using.

For the chocolate glaze, put the cocoa powder, pectin X58, salt and sugar in a bowl. Heat the cream and milk in a pan over a medium–high heat, bring to the boil, then add the pectin mixture and simmer, whisking continuously, for 20 seconds. Blitz with a hand blender until smooth and glossy, then decant into a heatproof container and allow to set before using.

Once the tart has cooled completely, it’s ready to be glazed. Warm 160g of the coconut glaze in a pan until just melted. Pour this over 160g of cold coconut glaze and mix with a hand blender until it is smooth and reaches the texture of a thick custard.

Pour this over the baked cake layer and tilt the tart so that the glaze spreads to the edges (to get a smooth and clean look, avoid using a spatula). Tap the tart gently on a worksurface so the glaze settles evenly, then chill in the fridge for 5–10 minutes to firm up.

Melt the chocolate glaze in a pan over a medium–low heat until liquid. Swirl it around to ensure it is fully melted and no skin starts to form. Remove from the heat and pour the glaze over the tart in a circular motion, taking care not to damage the coconut layer underneath.

Using the same method of tilting and tapping, get the glaze right into the edges of the pastry case, then put the tart in the fridge for a few minutes to set completely.

Once the glaze is firm, remove the tart from the tin, cut into neat portions with a hot, sharp knife and sprinkle sparsely with shredded coconut to serve.