We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.
You should receive an email shortly.
Please log in to add this recipe
Go to binder
Celebrate Pride month in style with Craig Poku's sunset fruit tart, a dessert that's best enjoyed in the sunshine with friends and family. Craig says, "This recipe combines Caribbean flavours while celebrating British strawberries; I use it as a way to discuss difficult topics. I love sharing my personality via food". Watch our What it means to me: Pride video to find out more about what Pride means to Craig. See method
of the reference intake Carbohydrate 48.6g Protein 9.2g Fibre 1.6g
Put the flour, coconut, cocoa, icing sugar, spices, ¼ tsp fine salt and the butter in a food processor and blitz to resemble breadcrumbs. Add the egg yolk and 2-3 tbsp cold water, then pulse until the dough just begins to combine.
Tip onto a work surface and gently knead to fully combine. Shape into a rough 15cm disc, then place between 2 x 40cm sheets of nonstick baking paper and bash with a rolling pin. Using baking paper instead of flour to the work surface prevents it picking up white marks. Chill the pastry after rolling to keep it short. Roll out from the centre of the pastry to a 3mm-thick, 35cm-wide disc, turning 90° between each roll. Chill for 15 mins.
Remove the paper from the pastry and cut 1 sheet into a disc to line the base of a 25x4cm deep tart tin (save the other piece). Transfer the pastry to the tin and gently press it into the corners. Trim the excess with scissors, leaving a 1cm overhang. Avoid stretching the pastry when lining the tart case. If it becomes sticky and difficult to work with, chill it for a few minutes to harden. Leaving a pastry overhang also allows for it to shrink a little in the oven. Use a fork to make holes all over the base, then chill for 20 mins. Preheat the oven to gas 5, 190°C, fan 170°C.
Cover the pastry with the reserved paper, fill with baking beans and bake for 22 mins. Carefully remove the paper and beans, then return to the oven for 5-7 mins until the base is dry. Remove from the oven and trim the excess pastry with a knife. Brush with egg white and bake for 2 mins. Set aside to cool; reduce the oven to gas 3, 160°C, fan 140°C.
To make the curd, mix the sugar and zest in a pan, then add the eggs, 500ml orange juice and turmeric. Heat over a low heat for 12-15 mins, stirring constantly and scraping the pan to prevent the eggs scrambling. Continually stir the curd to prevent it scrambling. Passing it through a sieve once cooked will remove any errant egg for a silky-smooth finish. To check it’s ready, run your finger through the curd on the back of the spoon – it should hold its shape. Remove from the heat, stir in the yogurt, then strain into the tart case and bake for 20-30 mins until mostly set with a slight wobble. Cool for 30 mins, then chill for at least 2 hrs.
Increase the oven to gas 6, 200°C, fan 180°C. Transfer the clementines to a lined baking sheet and roast for 15 mins. Pat dry with kitchen paper and leave to cool. To serve, decorate with the fruit. Will keep for 2-3 days in the fridge.
Freezing and defrosting guidelines
Freeze raw pastry only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Baking recipes
Before you comment please read our community guidelines.