1. Place the two kinds of chocolate in a double boiler and melt. Stir in the butter. Add half of all the nut and fruits (except for the cranberries and fresh toasted coconut) and stir. Tip into a greased and lined 28 cm loose bottom circular fluted baking tart tin.
2. Take a handful of the fresh toasted coconut and sprinkle round the edge, crushing it with yoiur fingers as you go.
3. Mix the rest of the dried fruit and nuts with the cranberries and scatter in the centre – pressing them down slightly.
4. Allow to set but it must not be rock hard, and serve.