We loved this quick and easy to make treat. It was so refreshing and delicious. The coconut, custard, raspberry and shortbread compliment each other perfectly. I also had difficulty making the pudding, but it did finally blend after much effort, creating a lovely treat for the family. I used New York Style Cheesecake on Shortbread Crust for the shortbread crust, which worked beautifully in this recipe. I also toasted the coconut that I garnished the tart with.Thanks for sharing yet another wonderful recipe, you will be missed Pammyowl. Made for Pammyowl's Cookathon.
Pretty sweet, but I enjoyed the combination of the raspberry, coconut and custard together. I used a storebought shortbread crust that I put an eggwash on and baked per package instructions. I used Bird's Custard Powder, but having never tried it before, I'm not sure I made it correctly. I followed the instructions given in this recipe, but they didn't match up with the instructions on the canister. After I removed the custard mixture from the heat, I had to toss it in the blender to get rid of the lumps that I couldn't get to dissolve. Then I returned it to the pan over the heat, and continuously whisked it, and then it finally became homogenous and more thick. I may have needed to cook it even longer, because the chilled custard on the pie was still somewhat loose, but I think that's my own fault for taking it off the heat too soon. No matter, it still tasted very good. At first I thought that the custard wasn't going to be sweet enough, but I'm glad I didn't add extra sugar, because the other elements of the pie were plenty sweet. Very good, thanks for posting! Made for The Honeys for ZWT8