Manchester tart
This retro pudding is delicate and fluffy with a creamy custard filling, burst of raspberry jam and sprinkle of desiccated coconut
SERVES
10
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
30
MINUTES
Ingredients
For the pastry:
175g plain white flour
50g icing sugar
90g butter, cubed
1 egg yolk
1Ā tbsp water or 1 small egg
For the custard filling:
4 eggs
75g caster sugar
75g custard powder
1Ā tsp vanilla extract
750ml whole milk
180g raspberry jamĀ
50g desiccated coconut
Method
Combine theĀ flour and icing sugar. Add the diced butter. Pulse until it resembles fine breadcrumbs.
Add the beaten egg yolk and water or egg and pulse again for a few seconds until it begins to come together.
Turn out onto the worktop and knead lightly to form a smooth pastry. Cover and rest in the fridge for at least 15 minutes. Roll out thinly, line the flan ring and chill for a further 15 minutes.
Preheat the oven to 180Ā°C.
Line the pastry case with parchment and baking beans. Cook for 25 minutes or until pale golden brown. Remove the paper and beans and return to the oven for a further 5 minutes. By then the pastry case should be crisp and fully cooked.
Cool in the tin on a wire rack.
Meanwhile, make the custard. Whisk the eggs with the sugar, custard powder, vanilla extract and 50ml of milk.
Heat the remainder of the milk to the shivery stage. Whisk into the custard base. Return to the saucepan and cook over a medium heat until the custard is thick and smooth.
Spread a layer of jam over the base of the cold tart. Pour the custard evenly over the top. Sprinkle with desiccated coconut. Transfer the tart onto a serving plate. Chill and serve with softly whipped cream.
