Simon Rimmer servers up a delicious looking pina colada frangipane tart on today’s Sunday Brunch aided by Eastenders Natalie Cassidy.

To make his tart, Simon used the following ingredients: 225g butter, 225g caster sugar, 4 eggs, Finely grated zest of 1 lemon, 50g plain flour, 1 tbsp coconut liqueur, 60g desiccated coconut, soaked in water for 20 minutes, 115g ground almonds, 4 slices tinned pineapple, drained and, 100g demerara sugar.

For his sauce Simon used: Juice and the rest of the slices from the tin of pineapple, Zest and juice of 1 lime, 100g sugar, 75ml white rum and150ml lightly whipped cream.