Manchester Tart with Raspberry and Coconut

Name: Manchester Tart with Raspberry and Coconut
Cuisine: British Food
Ingredients: 40g Grape Nuts; 2 tablespoons erythritol granulated; Vanilla extract; Pinch of salt; 1.5 tablespoons hot water; 6 teaspoons raspberry jam; 1 tablespoon raspberry coulis; 2 egg yolks; 2 tablespoons erythritol granulated; 150ml milk; 1 tablespoon cornflour; 1 teaspoon vanilla bean paste; 1 glacé cherry; 3g desiccated coconut

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3 square meals

168 recipes

Ingredients

40g Grape Nuts
2 tablespoons erythritol granulated
Vanilla extract
Pinch of salt
1.5 tablespoons hot water
6 teaspoons raspberry jam
1 tablespoon raspberry coulis
2 egg yolks
2 tablespoons erythritol granulated
150ml milk
1 tablespoon cornflour
1 teaspoon vanilla bean paste
1 glacé cherry
3g desiccated coconut

Preparation

Blitz the Grape Nuts into a fine crumb
Mix all the base ingredients and press into a 12.5 cm flan or tart mould
Spread the mixture using a wet spoon
Add raspberry jam and raspberry coulis to the casing
In a jug, whisk 2 egg yolks with 2 tablespoons erythritol granulated
Add 150ml milk, using a little to mix with 1 tablespoon cornflour and 1 teaspoon vanilla bean paste
Cover with clingfilm and microwave for 1 minute, then remove and mix well
Microwave for another minute and mix until smooth and glossy; times may vary
Pour the mixture into the case
Bake for 5 minutes at 180°C
Add the glacé cherry and 3g desiccated coconut
Bake for a further 5 minutes until the coconut starts to brown and is toasted