Raspberry and coconut ‘Vovo’ tart

Preheat oven to 160°C fan-forced (180°C conventional).

Combine crushed biscuits and butter in a bowl. Press mixture into base and sides of a 20 x 30cm loose-based fluted tart pan, put on an oven tray. Bake for 10 minutes or until lightly browned. If biscuit puffs away from tin, use back of a spoon to press into place.

Reduce oven to 150°C fan-forced (170°C conventional).

In a food processor, blend thawed raspberries and lemon juice until smooth. Strain into a measuring jug, discarding solids. Whisk 1/2 cup of the raspberry puree (reserve remaining puree) with cornflour, lemon zest, egg and yolks until smooth. Gradually whisk in condensed milk.

Pour raspberry mixture into hot tart case and bake for 20-25 minutes or until custard is set and lightly puffed at edges, but still wobbly in centre. Allow to cool for 1 hour at room temperature.

For Meringue topping, combine egg whites and cream of tartar in a heatproof bowl set over a pan of gently simmering water. Whisk vigorously until frothy, then add sugar and continue to whisk until mixture is hot and sugar has dissolved. Remove from heat and whip until stiff peaks form, then tint pale pink with pink food colouring.

Transfer meringue to a piping bag fitted with a 1.5cm plain nozzle. Pipe mixture all over cooled tart. Use a kitchen blowtorch (see Cook’s tips) to gently toast tops. Dollop reserved raspberry puree in between meringue peaks. Then arrange fresh raspberries in middle of tart and sprinkle raspberries with combined coconuts. Refrigerate for at least 1 hour before removing from tin and serving.