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Manchester tart
Jam, custard and coconut tart from Manchester school dinners
Manchester tart is the school-dinner pudding generations of Mancunians remember: a shortcrust case spread with raspberry jam, filled with thick, cold vanilla custard and covered in desiccated coconut, sometimes with a glacé cherry on top. It is a nostalgic Northern bake for birthdays and school reunions. Chef's tip: make the custard really thick and cool it a little before pouring, so it sets in clean slices.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 8
Ingredients
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Method
0/6 doneStep 1: Heat the oven to 400°F (350°F fan). Roll the 10 ½ oz sweet shortcrust pastry to line a 23 cm tart tin, chill 15 minutes, then blind-bake with paper and beans for 15 minutes and uncovered for 10 minutes until golden and crisp.
40 minStep 2: Spread the 4 tbsp raspberry jam over the warm pastry base and leave to cool.
10 minStep 3: Heat the 2 cups whole milk until steaming. Whisk the 4 egg yolks, 2 ⅝ oz caster sugar and 1 ⅜ oz cornflour, pour over the milk while whisking, then return to the pan.
5 minStep 4: Cook over a medium heat, whisking, until it boils and becomes very thick, then cook 1 minute more. Stir in the 1 tsp vanilla extract. A common mistake is stopping when it is merely pourable; it must hold its shape.
6 minStep 5: Cool for 10 minutes, then pour over the jam and smooth. Scatter thickly with 1 ⅜ oz desiccated coconut and dot with 8 glacé cherries.
12 minStep 6: Chill for at least 3 hours until set, then cut with a hot knife.
180 min
Nutrition per serving
- Calories
- 390 kcal
- Protein
- 7 g
- Carbs
- 45 g
- Fat
- 20 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does manchester tart take?
- About 60 minutes in total: 30 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
- What can I use instead of caster sugar?
- Caster sugar, same amount.
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