Manchester Tart

    2 hours 40 min

    This dessert will bring back the memories of your school days. It's the classic school dinner dessert. A pastry case is spread with raspberry jam, topped with custard and sprinkled with desiccated coconut.

    185 people made this

    Serves: 6 

    • 575ml full-fat milk
    • 1 sheet ready-rolled shortcrust pastry
    • 3 tablespoons raspberry jam
    • 3 tablespoons custard powder
    • 1 teaspoon vanilla extract
    • 5 tablespoons desiccated coconut
    • 4 tablespoons caster sugar, divided

    Prep:15min  ›  Cook:25min  ›  Extra time:2hr chilling  ›  Ready in:2hr40min 

    1. Preheat oven to 200 C / Gas 6.
    2. Line a 24cm round baking tin with pastry. Prick the base with a fork. Lay a sheet of baking parchment on top and top with dried beans. Bake in preheated oven for 20 minutes. Remove the beans and baking parchment and let cool.
    3. Meanwhile, make the custard. Place milk, custard powder, 2 tablespoons sugar and vanilla extract into a pan, stir until smooth and gently heat until thick. Set aside to cool slightly.
    4. Spread jam over pastry case and sprinkle with half the coconut. Pour in custard, sprinkle with coconut and remaining sugar. Chill until ready to serve.

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    Reviews in English (3)


    thanks pebbles!! The cupboards were almost bare and this made a great emergency pud!! (Admittedly I made my own pastry and used a packet of instant custard but it was delish!!)  -  23 Oct 2012


    I work with mental health and have a client that loves to bake, this kept her our of trouble and was very easy to teach her. Thank you very much 😀  -  16 Jun 2016


    It's nice with pink blancmange!  -  19 Jul 2017

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