Manchester tart recipe

Manchester tart recipe

Ingredients (makes 1 tart, 24-26cm)
  •     500g shortcrust pastry
  •     250-300g raspberry jam
  •     200-400g fresh raspberries
  •     100g desiccated coconut
  •     100-150g caster sugar
  •     500ml full fat milk
  •     400ml double cream
  •     60-80g cornflour
  •     5 egg yolks
  •     Either vanilla flavouring, essence, extract or 1 fresh pod (scrape out the inside)
  •     Some flour and icing sugar for dusting
  •     Some butter for greasing
Equipment
  •     Rolling pin
  •     Tart case, about 10 inches
  •     Baking beans/rice
  •     Tin foil or baking paper
  •     Desert spoon
  •     Mixing bowl
  •     Whisk
  •     Saucepan
  •     Bowl or container that fits in fridge.
Cooking method (60-120 minutes)
  1.     First heat the oven to about 160°c fan (gas 4).
  2.     While it warms up roll the pastry out, use flour on the work surface to stop it sticking, roll it into a disc about 1-2 inches bigger than the case. Use the rolling pin to pick it up and place it in the case.
  3.     Blind bake for 15-20 minutes until it’s a pale golden colour. Then remove the baking beans/paper and put in the oven for another 5-10 minutes until cooked
  4.     While the pastry is baking make the custard by heating the milk and vanilla in a pan, make sure it doesn’t boil over but you need to get it heated to just before boiling point.
  5.     Whilst the milk is warming, whisk the egg yolks, cornflour and sugar until thick and creamy.
  6.     Pour the hot milk over the egg mixture a little at a time while whisking, then return it all to the pan on a low heat until you’re left with a nice thick custard.
  7.     Put it in a clean bowl/container and dust the top with icing sugar (this stops it getting a skin on the top of it). Chill for 30 minutes or until cold all the way through.
  8.     When the tart case is ready (don’t forget it’s in the oven) already the jam to cover the bottom of the pastry case and put to one side.
  9.     Whisk the double cream until whipped and then mix into the custard with the coconut with a whisk/wooden spoon.
  10.     Cover the layer of jam on the pastry case with fresh raspberries.
  11.     Fill the case with the devilish cream custard and top with more fresh raspberries.
  12.     EAT!
Serve with custard

Be careful, it’s a dangerous combination..

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