Neenish tart slice

Preheat oven to 160°C fan-forced (180°C conventional). Grease a 19cm square cake pan. Line base and sides with baking paper, extending paper 2cm above pan edges.

Combine flour, caster sugar, coconut and melted butter in a bowl. Spoon over base of prepared pan, pressing with the back of a spoon to level and compact. Bake base for 15-20 minutes, or until golden, then set aside to cool completely.

Meanwhile, for the Mock cream, put the gelatine leaves in a bowl and cover with cold water. Stand for 5 minutes. Meanwhile, put the caster sugar and milk in a small saucepan over medium heat. Cook, stirring, for 5 minutes, or until sugar is dissolved and mixture is warm (mixture may look a little separated). Squeeze water from gelatine. Add gelatine to the sugar mixture and stir to dissolve. Set aside for 10 minutes to cool.

Using an electric mixer, beat butter and vanilla for 5 minutes, or until pale and fluffy. Gradually beat in sugar mixture until mock cream mixture is smooth and combined. Spread jam over slice base, then spread with mock cream mixture. Refrigerate while preparing icing.

For the Icing, divide icing sugar evenly between 2 bowls. Whisk cocoa into one portion and keep remaining portion plain. Add enough boiling water to each bowl to form a thick, spreadable icing. Tint plain portion pale pink with pink food colouring.

Spoon the two icings into different snaplock bags and snip off a corner of each. Using a toothpick, gently score mock cream into 4 equal squares, then score each square into 4 smaller squares (creating 16 squares total). Working with one colour at a time, using the toothpick outline as a guide, pipe icing in the shape of a triangle into one half of each small square. Repeat with second icing colour. Refrigerate for 1 hour, or until firm.

Cut into pieces (using squares as a guide) to serve.