ETON MESS JAMIE OLIVER RECIPES

Steps:

• Preheat the oven to 200C/400F/Gas 6. Grease a 24cm/10in tart tin with butter.
• Roll out the shortcrust pastry onto a lightly floured work surface to a 0.5cm/¼in 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.
• When the pastry case has rested, place a sheet of baking parchment into it and half-fill with baking beans. Transfer the pastry case to the oven and bake for 15 minutes, or until pale golden-brown.
• Remove the baking parchment and baking beans and return the pastry case to the oven for a further 4-5 minutes, or until pale golden-brown.
• Spread the raspberry jam onto the pastry base in an even layer. Sprinkle over the three tablespoons of non-toasted desiccated coconut and half of the fresh raspberries. Set the pastry base aside.
• Bring the milk, vanilla pod and vanilla seeds to the boil in a pan, then reduce the heat to a simmer and simmer for 1-2 minutes. Remove the vanilla pod (it can be cleaned thoroughly and reused in another recipe).
• In a bowl, beat together the egg yolks and sugar until well combined.
• Pour the hot milk and vanilla mixture over the egg and sugar mixture, whisking continuously, until the mixture is smooth and well combined. Return the mixture to the pan over a medium heat. Whisk in the cornflour, a tablespoon at a time, until well combined, then heat, stirring continuously until the mixture is thick enough to coat the back of the spoon.
• Transfer the custard mixture to a clean bowl and dust with the icing sugar (this prevents a skin from forming on the surface of the custard). Set aside to cool, then chill in the fridge for 30 minutes.
• Whisk the whipped double cream into the chilled custard mixture until well combined.
• Spoon the custard and cream mixture into the pastry case in an even layer. Sprinkle over the remaining fresh raspberries. To serve, sprinkle over the toasted coconut. Serve immediately.

Steps:

• Preheat the oven to 200C/400F/Gas 6. Grease a 24cm/10in tart tin with butter.
• Roll out the shortcrust pastry onto a lightly floured work surface to a 0.5cm/¼in 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.
• When the pastry case has rested, place a sheet of baking parchment into it and half-fill with baking beans. Transfer the pastry case to the oven and bake for 15 minutes, or until pale golden-brown.
• Remove the baking parchment and baking beans and return the pastry case to the oven for a further 4-5 minutes, or until pale golden-brown.
• Spread the raspberry jam onto the pastry base in an even layer. Sprinkle over the three tablespoons of non-toasted desiccated coconut and half of the fresh raspberries. Set the pastry base aside.
• Bring the milk, vanilla pod and vanilla seeds to the boil in a pan, then reduce the heat to a simmer and simmer for 1-2 minutes. Remove the vanilla pod (it can be cleaned thoroughly and reused in another recipe).
• In a bowl, beat together the egg yolks and sugar until well combined.
• Pour the hot milk and vanilla mixture over the egg and sugar mixture, whisking continuously, until the mixture is smooth and well combined. Return the mixture to the pan over a medium heat. Whisk in the cornflour, a tablespoon at a time, until well combined, then heat, stirring continuously until the mixture is thick enough to coat the back of the spoon.
• Transfer the custard mixture to a clean bowl and dust with the icing sugar (this prevents a skin from forming on the surface of the custard). Set aside to cool, then chill in the fridge for 30 minutes.
• Whisk the whipped double cream into the chilled custard mixture until well combined.
• Spoon the custard and cream mixture into the pastry case in an even layer. Sprinkle over the remaining fresh raspberries. To serve, sprinkle over the toasted coconut. Serve immediately.