Ingredients
Method
1.Preheat oven to hot, 200°C. Line an oven tray with baking paper.
2.Halve 1 sheet of pastry and place on tray. Slice second pastry sheet into 2cm strips. Brush edges of pastry with a little whisked egg.
3.Twist strips and arrange around edges of pastry to form borders, cutting to fit. Prick the base with a fork. Bake for 15 minutes until golden and puffed. Gently press centres down with hand. Allow to cool.
4.In a bowl, combine lemon curd with coconut. Spread evenly between the pastry bases. Top with combined blueberries and raspberries.
5.Dust with icing sugar, then scatter with toasted coconut and lemon balm.