Traditional Manchester Tart. The ultimate treat from up north.
Traditional Manchester tart, flaky shortcrust pastry base filled with a raspberry jam and topped with a homemade creamy custard. The whole thing is then dusted with icing sugar then completely covered in desiccated coconut. Is it strange? Definitely! Is it delicious? Absolutely! This northern treat should be on everyone’s to bake this this weekend!
Starting life as a simple shortcrust pastry tart case, you can get my recipe for shortcrust pastry here. The tart is then smothered with a layer of raspberry jam and topped with a homemade vanilla custard before being covered in desiccated coconut. Traditional Manchester tart recipes call for a single glacier cherry to be placed in the centre of the tart. I used a raspberry to compliment the jam as I think glacier cherries are disgusting and I’m not about to buy a whole jar just to top this tart with a single cherry. If you have any cherries in the house feel free to pop one in the centre of the tart.
Traditional Manchester Tart
Ingredients – for the tart
- 25 g icing sugar
- 200 g seedless raspberry jam
- 100 g desiccated coconut
- 1 raspberry, to decorate optional
Ingredients – for the custard
- 450 ml whole milk
- 3 large egg yolks
- 60 g caster sugar
- 30 g plain flour
- 2 tsp vanilla extract
- On a floured surface, roll out the pastry so it is large enough to fit a 23cm tart tin. Transfer the pastry to the tart tin, making sure you press firmly into the corners. Prick the base and chill for 30 minutes.
- Preheat the oven to 190°C. Line the tart case with baking paper and baking beans, then bake for 20 minutes. Remove the paper and beans and bake for 5-10 minutes or until the pastry is dry and crisp.
- Spread the jam in the base of the tart and set aside whilst you make the custard.
Instructions – for the custard.
- Heat the milk to just below boiling point in a large pan over a medium heat. Mix the egg yolks, sugar and flour until smooth in a bowl, then pour in the hot milk, stirring.
- Transfer the mixture back to the pan over a medium heat. Bring the mixture slowly to the boil, stirring until thickened. Add vanilla to taste and remove from the heat.
Stir for a couple of minutes to cool the custard then pour into the tart. Sprinkle with the coconut and leave to cool.
- Cover and chill for 4 hours or until set. Add a raspberry in the centre and cut into slices to serve.
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And there you have it, my traditional Manchester tart recipe. Don’t forget to show me your bakes by tagging @whatseatingmanchester in your social media post.