Facebook Live Recipes Patisserie & Pastry

Manchester Tart

A lovely light and creamy tart that will throw you back  to memories of the 80’s.  

What is Manchester Tart?

A the name suggests, the manchester tart was a Manchester born dessert created in the mid 1980’s, popular in the north of england at many school lunchtimes but also enjoyed across the country thanks to its creamy custard and jam combination.  Perfectly balanced with a sweet pastry and coconut topping.   We’ve put the coconut flavour within the custard to add an extra punch of flavour. 

If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.   Check more recipes out by clicking here.

Equipment List 

Deep Tart Tin (approx 23cm)

Baking Paper

Baking Beans (rice)

Heavy based Pan

Mixer or bowl with handheld mixer

A Couple of bowls 

Scales

Whisk 

Teaspoon/Tablespoon and a Spatula

Ingredients 

Tart Base
 
50g Sugar and Crumbs Coconut or Raspberry Ripple Icing Sugar 
90g Unsalted Butter Diced
1 Large Egg Yolk
175g Plain Flour
 
 
 
Custard and Jam Filling   
 
65g Sugar and Crumbs Coconut or Raspberry Ripple Icing sugar
30g Plain Flour 
3 Large Egg Yolks
450 ml Whole Milk
200g Seedless Raspberry Jam
100g Desiccated Coconut 
10 Maraschino or Cocktail cherries
 
 
 
Instructions
 
 
  1. Start ahead as you need to chill your pastry.
  2. Rub together the flour, diced butter, icing sugar until it has a breadcrumb like texture.  Next add in the egg yolk and bring it together to form a dough.   If its a bit dry add a little water at a time (approx 1 tbsp) tip on to a clean surface and knead for about 30 seconds, roll out to a 28cm circle between two pieces of parchment/baking paper and chill in the fridge for 30 mins.
  3. Once chilled use to line the 23cm tart tin letting the pastry overhang, press the pastry into the edge of the tin and base, prick all over then place in the fridge to chill again for 45 mins.
  4. Heat the oven to 180c Fan gas mark 6.  Line the chilled pastry with baking paper and fill to the top with baking beans or dried rice.  Bake in the oven for 15 mins, next remove from the oven and remove the beans or rice and paper and bake for a further 10-15 mins until golden brown.
  5. Leave to cool then remove the excess from the sides of the tin with a serrated knife.
  6. To make the custard, bring the milk to the boil in a saucepan over a medium heat.  Beat the egg yolks with the sugar and flour until fully combined with a whisk in a bowl or mixer.  Gradually add the hot milk slowly into the egg mix, whisking all the time, it should froth up.  Tip the custard back into the pan and heat over a medium low heat stirring for 2-3 mins until thick, remove from the heat and leave to cool slightly.  
  7. Spread the jam evenly over the pastry base once its cool.   Pour over the custard and smooth out evenly,  sprinkle over the desiccated coconut and cherries if using, Chill for 2-3 hours until the custard is set.

Serve once set, eat within 3 days.  Keep in the fridge when not eating.

Print Friendly, PDF & Email

Leave a Reply

Your email address will not be published. Required fields are marked *