Ingredients

• 1 readymade (22cm/8½in) pastry case
• 25g/1oz fresh coconut
• finely grated
• to decorate
• small fresh mint leaves
• to decorate
• 200g/7oz caster sugar
• 370ml/13fl oz double cream
• 3 free-range eggs
• beaten
• 2 limes
• juice and finely grated zest
• 2 unwaxed lemons
• juice and finely grated zest
• 200g/10½oz desiccated coconut
• 100g/3½oz fresh cherries
• pitted
• 100g/3½oz raspberries
• 100g/3½oz pineapple
• cut into bite-sized pieces
• 100ml/3½fl oz vanilla syrup
• 2 dashes angostura bitters

Directions

• Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with baking paper and put the pastry case on top.
• Beat all the tart filling ingredients together and pour into the pastry case. Bake for 40–50 minutes
• or until set.
• To make the fruit salad
• put all the fruit in a large bowl and stir in the vanilla syrup and angostura bitters.
• Serve the tart sliced
• with the fruit salad on the side
• decorated with the coconut and mint leaves.