Method

​1 To make the pastry base: in a bowl, rub the gluten-free flour and butter together into breadcrumb size. Then add a pinch of salt. Beat the egg into a separate jug, then gradually add the egg in with your flour. With your hand bring together the pastry into a ball. Wrap in cling film and place in the fridge for 20 minutes to chill.

2 Roll out the pastry between two sheets of cling film to a 0.5cm/¼-inch thickness. Line the prepared tart tin with the pastry. Prick the pastry several times with a fork, then chill in the fridge for 30 minutes.

3 Preheat the oven to 200°C/fan 180°C/gas mark 6. Grease a 24cm (10 inch) loose-bottom tart tin with a little butter.

4 When the pastry case has rested, place a sheet of baking parchment into it and fill it with baking beans. Transfer the pastry case to the oven and bake for 20 minutes.

5 Remove the baking parchment and baking beans and return the pastry case to the oven for a further 5 minutes, or until golden-brown in colour.

6 Once the pastry case is cool, spread the raspberry jam onto the pastry base in an even layer. If you are baking this for a special occasion you may like to add a layer of fresh raspberries on top of the raspberry jam. Sprinkle over the three tablespoons of non-toasted desiccated coconut. Set the pastry aside while you make the custard and toast the coconut for the topping.

7 For the custard: put the milk in a saucepan, bring to the boil, and then reduce the heat. In a bowl whisk your egg yolks, sugar, custard powder and an extra splash of milk together until smooth.

8 Pour a little hot milk over the mixture, whisk well, and then add it back to the hot milk. Cook the custard over a low heat, stirring constantly, until the mixture is very thick.

9 Allow the custard to cool a little while you toast the coconut. Once the custard is cooled, pour the custard on top of the tart and sprinkle with the toasted coconut. Refrigerate for 40 minutes until the tart is set. Slice and serve.