Plum and Coconut Custard Slice

• 200gplain flour, plus extra for dusting
• 100gcold unsalted butter, cubed
• 25gicing sugar
• 1 tbspwhole milk
• fine salt
• 500gripe plums, halved, stoned and cut into thick wedges
• 3medium eggs
• 110gcaster sugar
• 25gcornflour
• 75gdesiccated coconut
• 300mlwhole milk
• 1 tspvanilla extract

Method

1. 1Heat the oven to 180°C fan. Line a 20cm square cake tin with baking parchment, leaving enough overhang to lift out the finished slice.
2. 2Put the flour, butter, icing sugar and a pinch of salt in a bowl. Rub the butter in with your fingertips until it resembles fine breadcrumbs, then stir in the milk and bring it together into a dough without overworking it.
3. 3Press the dough evenly into the lined tin, pushing it firmly into the corners. Prick all over with a fork, then chill for 30 minutes until firm to the touch.
4. 4Line the pastry with another sheet of baking parchment and fill with baking beans or uncooked rice. Bake for 15 minutes until the edges are pale gold, then remove the paper and beans and bake for 8 minutes until the base looks dry and lightly golden.
5. 5While the pastry bakes, whisk the eggs, caster sugar and cornflour in a large jug until smooth. Whisk in the coconut, milk and vanilla extract, making sure there are no pockets of cornflour at the bottom.
6. 6Arrange the plum wedges over the hot pastry base, skin-side up where possible. Pour over the coconut custard slowly, letting it settle around the fruit.
7. 7Bake for 32 minutes until the custard is set around the edges and has only a gentle wobble at the centre. The plums should be tender and glossy, with a little juice bubbling around them.
8. 8Leave in the tin for 1 hour until completely cool and firm enough to lift cleanly. Use the parchment to lift it out, cut into 9 squares and serve at room temperature.

Per serving

kcal

363

protein

7g

fibre

2.8g

carbs

44.7g

fat

18g