Manchester Tart
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.
Ingredients
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
Method
Prep:15min ›
Cook:25min ›
Extra time:2hr chilling ›
Ready in:2hr40min
- Preheat oven to 200 C / Gas 6.
- 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.
- 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.
- 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 & ratings
Average global rating:
(3)
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