* 1 packet of Butter Cake Mix (any brand)
* about 125g Butter
* 1/2 cup dessicated coconut
* A punnet (more or less) of your favorite Berries. (I used blueberries)
* 600ml Sour cream
* 2 eggs
* 1/4 cup Caster Sugar
* 1 tsp Vanilla essence
* Grated nutmeg
Put the butter cake mix and coconut in a bowl with the butter & mix until it is the consistency of bread crumbs.
Line a tart or slice tray with the mixture, press it in well until about 5mm or 1/4 inch thick.
Blind bake the base in a 180 C oven for 10 minutes, or until dry and slightly coloured.
Meanwhile in a bowl, mix the sour cream, eggs, vanilla essence and caster sugar until the sugar dissolves.
Add about half your berries into your blind baked base until the bottom is completely covered.
Pour in the sour cream mixture, being careful not to disturb the berries underneath Add the rest of the berries to the top of the tart, and press them in lightly. Reserve a few of the berries for serving if you like.
Very lightly dust the top of the tart with fresh grated nutmeg and bake in a 180 oven for 20-25 minutes or until well set.
Allow to cool completely an then refrigerate until cold. Serve with a dollop of whipped cream and a few of the reserved berries.
