Manchester Tart is an old-school favourite of mine, along with Gypsy Tart. It's really easy to make and tastes delicious. Ensure the custard is slightly thicker than you would typically make it, so the tart is easier to cut. Ingredients.
- 350 g frozen shortcrust pastry, defrosted, lined in a 36 × 12 × 2.5cm-deep loose-based baking tin, baked blind.
- 6 tbsp seedless raspberry jam
- 2 egg yolks
- 6 tbsp caster sugar
- 4 tbsp 60g custard powder
- 1 tsp vanilla extract
- 300 ml full-fat milk
- 400 g can 55%-fat coconut milk
- 80 g desiccated coconut, lightly toasted
For the Pastry Case
- Preheat the oven to 180°C/gas mark 4.
- Roll out the pastry nice and thin, then line a 36 × 12 × 3cm-deep, rectangular, loose-based flan tin. Make sure you have a nice high lip above the edge of the tin. Dock with a fork, then chill well and line with greaseproof paper and baking beans.
- Bake for 15 minutes until the pastry is just set but with not too much colour. Remove from the oven and lift out the greaseproof paper along with the beans carefully, so you don't damage the pastry.
- Brush with the beaten egg white and return to the oven for 5 minutes to set and seal the pastry well.
For the Tart
- Once cooled, evenly spread the jam over the bottom of the cooked pastry case.
- Place the egg yolks, sugar, custard powder and vanilla into a bowl and whisk together.
- Place the milk and coconut milk into a saucepan and add a couple of tablespoons to the egg yolk mix. Place the saucepan over the heat and bring to a simmer. Whisk in the rest of the egg yolk mixture, then bring back to a simmer for 5 minutes until nice and thick.
- Pour straight into the pastry case and spread out nice and evenly, then leave to cool. Chill in the fridge for 30 minutes.
- Once chilled, evenly spread the desiccated coconut over the top and serve in slices.
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