Chocolate Coconut Bakewell Tart

A platinum pudding fit for a Queen!

Bakewell Tart is a classic British dessert which we wouldn't think about meddling with, but we have! It's the Platinum jubilee of the Queen this year and to celebrate Fortnum and Mason have organised a competition to create a pudding perfect for street parties and celebrations across the United Kingdom.

We have chosen to make a Chocolate Coconut Bakewell Tart. Not only is it easy to make at home. It can be made ahead and is absolutely tasty.

We were inspired by the ties of the Commonwealth to the Queen with chocolate reflecting Africa (Ghana, Nigeria and Cameron are big chocolate producers), and coconut from the Caribbean (Emma visited a coconut plantation in Tobago to see real raw chocolate) and India plus Almonds from Australia.

Not only is Bakewell Tart perfect for Afternoon Tea - Mark can certify that it goes down well with a coffee, serve it warm with some ice cream, or custard.

If you are looking for more cake recipes - try our Pineapple Upside Down Cake, or Luxurious Banana Bread.

Jump to:

• A platinum pudding fit for a Queen!
• Ingredients
• How do you make a Chocolate Coconut Bakewell Tart

Ingredients

Here are the ingredients to pull out of the cupboard to make Chocolate Coconut Bakewell Tart.

• Plain Flour
• Butter
• Sugar
• Eggs
• Ground Almonds
• Dessicated Coconut
• Chocolate Spread
• Flaked Almonds

See recipe card for quantities.

How do you make a Chocolate Coconut Bakewell Tart

Sieve the flour into a bowl and add the butter. Mix together until a firm dough (add some water if needed to firm up the pastry), or buy the pastry ready-made if you can't be bothered or disabled or whatever you want to do, we don't judge.

Roll the pastry out onto a floured chopping board. Line a 23cm loose-based tart tin. Let the pastry chill for around 15 mins.

Heat the oven to gas 4, 180°C, fan 160°C. Bake the pastry case ‘blind’ for 15 mins. 

Remove the paper and baking beans and cook for a further 10 mins until the pastry is dry and a light golden colour. 

Whilst the pastry is cooling make the filling. Cream the sugar and butter together and then add the beaten eggs one at a time.

Stir in the ground almonds and desiccated coconut.

Spread the chocolate spread over the pastry base, then spread the filling and then sprinkle flaked almonds.

Bake for 35–40 mins until the filling is firm and golden brown on top. Then remove from the oven and leave to cool.