INGREDIENTS: - 200g butter, softened - 1/2 cup caster sugar - 1 1/2 cups plain flour, sifted - 1/2 cup desiccated coconut BERRY TOPPING: - 450g mixed fresh berries - 2 eggs - 2 egg yolks - 1/3 cup caster sugar - 1 3/4 cups thickened cream - 3/4 cup milk - 1 teaspoon ground nutmeg INSTRUCTIONS: Preheat oven to 180'c. Grease a 3cm deep, 24cm x 29.5cm (base) slab pan. Line with baking paper, leaving a 2cm overhang at both long ends. Using electric beaters, cream butter and sugar until well combined. Stir in flour and coconut. mix well. Press pastry evenly over base of prepared pan. Bake for 12 to 15 minutes or until light golden. Remove from oven. Set aside for 10 minutes to cool. Make berry topping' - Spoon berries over pastry base. Whisk eggs, egg yolks and 1/4 cup caster sugar in a large jug. Add cream and milk. Whisk to combine. Strain custard through a sieve over the berries. Bake for 30 minutes or until centre is set. Cool for 1 hour in pan. Combine nutmeg and remaining 1 tablespoon caster sugar. Sprinkle over warm slice. Life slice out of pan. Cut into pieces and serve warm or cold. (Source: Australia's Super Food Ideas December 2005 / January 2006)
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