Manchester Tart? No, I’d never heard of it either! Jack got a Top Trumps Bake-off game and one of the things on it was this. It’s a custard tart loaded with coconut and raspberries, looks amazing and is super scrumptious.
You will need:
- Baking beads
- A little butter for greasing
- 1 roll short rust pastry
- 200g seedless raspberry jam
- 6 tablespoons desiccated coconut
- Small punnet fresh raspberries
- 500ml full cream milk
- 400ml double cream
- 1 teaspoon vanilla paste or essence
- 5 egg yolks
- 125g golden caster sugar
- 4 heaped tablespoons cornflower
Preheat the oven to 200° and grease a loose bottom 10-12” tart tin with butter.
Roll out the pastry so it’s a little larger than the tin. Place over the tin and press down into the base and round the edges. Trip any excess pastry with a knife.
Prick the base with a fork, place a circle of baking parchment on the pastry and pour a good amount of baking beads in (you can use dried rice). Bake for 15 minutes, then take out the baking beads and paper, baking again for another 5 minutes. Leave to cool and once cool, turn out onto a large flat plate.
Make the custard, you should have time while the pastry is baking. In a very large jug, place the egg yolks, sugar, cornflour and vanilla. Stir vigorously until you have a runny paste. Warm the milk in a saucepan. When it’s starting to steam, pour into the jug slowly, stirring all the time. Pour immediately back into the saucepan and over a medium heat, stir continuously until the custard starts to thicken. This may happen quickly so keep and eye on it and take it off the heat when it starts going really thick.
Stir quickly to get rid of any lumps. Pour back into the jug. Press cling film down onto the top of the custard. Leave to cool for 15 minutes and then place in the fridge for half an hour.
When the pastry case has cooled, construct the tart. Whip the cream with an electric whisk until you have stuff peaks. In a large bowl, place the cooled custard and two very large dollops of cream, stir until well combined and you have a runny custard. Keep the rest of the cream for serving with the tart.
On the pastry case, spread the jam into a thin layer. Sprinkle over half the coconut. Press half your raspberries, round end up, randomly on the jam base. Pour over the custard and spread until all gaps are filled. Place in the fridge for 15 minutes to set a little.
Once semi-set, toast the remaining coconut in a dry frying pan until golden. Place the remaining raspberries, round end up, in the middle of the tart. Sprinkle over the toasted coconut.
Chill again for at least an hour, or overnight. Serve with the remaining cream.