John Whaite served up a delicious tropical tart with passion-fruit and coconut on Steph’s Packed Lunch.
The ingredients for the base : 220g ginger nut biscuits, bashed to crumbs and 50g salted butter, melted.
For the filing : 125g passionfruit curd, 120g unsalted butter, 120g caster sugar, 150g desiccated coconut and 2 large free-range eggs.
For the topping: 250g icing sugar, 4tbsp lime juice, Zest of 1 lime and 1tbsp desiccated coconut.
See recipes by John in his book titled: John Whaite Bakes At Home
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How long do you bake the tropical summer tart for , on what oven setting