“This is a sponsored post by Robinson's Fresh Foods. All reviews and opinions expressed in this post are based on my personal view.”
A delicious British pudding, this Manchester tart has a shortcrust pastry made from scratch, a layer of jam, a layer of custard, and it's then topped with desiccated coconut and Maraschino cherries. It's so scrumptious, and super easy to make too!
This might not be quite the quickest dessert I have ever baked, but it surely is gorgeous! Look at that slice of heaven! Well, yes, we can go for shortcuts, where the shortcrust pastry could be ready-made and the custard too, but then, it wouldn't be as delicious, I can assure you!
Not when you can purchase all the ingredients locally, and you know that they are ingredients you can trust to give you the very best food for your family. And it's even better when everything can be bought from the same place!
This traditional British custard tart has always been popular, and it's easy to see why. It's refreshing, sweet without being overly so, especially that you can control how much sugar it can go in it. Let's see how to make it!
HOW TO MAKE MANCHESTER TARt
Make the pastry first, as it needs time to chill in the fridge too, and meanwhile you can get on with the custard. The ingredients needed are super basis, nothing fancy.
THE SHORTCRUST PASTRY
- in a large bowl, sift the flour, add the cold butter cut into cubes, and use your fingertips to rub them together until you get a breadcrumb-like mixture
- add the egg beaten lightly and cold water, and knead into a dough
- cover it with clingfilm, and refrigerate for 20 minutes
- use a rolling pin to roll the dough to about half a centimetre, then arrange it over a pie/tart dish
- use a fork to prick it in several places, cover it with non-stick paper, fill with dry pulses or baking ceramic beans, and bake at 200 degrees Celsius (390 Fahrenheit) for 10 minutes
- remove the paper and pulses, and leave it to bake for a further 10 minutes or until golden
- spread the jam over the bottom of the pastry, and set aside
NOTE! I did not add any sugar to the shortcrust pastry, as the jam and custard will add enough sweetness to this pudding, but you can, if you wish add either icing or regular sugar. I would go for 2-3 tablespoons only though.
One ingredient is crucial if you want to get the best custard: vanilla! I chose vanilla extract, but you can also go for vanilla pods instead. Just make sure it's a good quality one, as this will make the different between a flavourful custard and a not-so-delicious one.
- in a bowl, add the egg yolks, sugar and flour, and mix to get a thick paste
- heat up the milk to the boiling hot, then slowly pour it over the egg mixture, whisking well to avoid lumps
- transfer the mixture back to the pan, and simmer until it thickens, whisking continuously
- add the vanilla extract, and mix again
- leave the custard to cool down slightly, then pour it in the pastry shell
- top with desiccated coconut, and decorate with maraschino cherries
- refrigerate for at least 6 hours or overnight
TIPS AND TRICKS
It could feel like there are quite a few steps, but trust me, it's well worth it! Vanilla custard is the popular option, but you can have any other flavours too. My Mango Custard could go very well here too!
Or it can be turned into mini tartlets, like in my Strawberry Custard and Cream Tartlets, which make the perfect party food.
The original tart recipe calls for raspberry jam, but I opted for strawberry jam instead, which is as delicious. But again, any other jam would do, no need to buy one specifically for this tart.
Do make sure you allow plenty of time for the tart to set, otherwise you will end up with a big mess when you try to slice it. Other than that, enjoy, you are in for a treat!
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For the shortcrust pastry
- 250 g plain flour
- 125 g cold butter
- 1 egg
- 2 tablespoon cold butter
For the custard
- 450 ml milk
- 3 egg yolks
- 60 g sugar
- 1 teaspoon vanilla extract
- 3 tablespoon plain flour
- ½ cup desiccated coconut
- ½ cup jam ( I used strawberry, but raspberry or any other jam can be used too)
- 8 Maraschino cherries
- To make the shortcrust pastry, sift the flour into a large bowl, add the butter cut into cubes, and use your fingertips to rub them together until they resemble breadcrumbs.
- Add the egg and water, and knead into a dough.
- Cover the dough with a clingfilm and refrigerate for 20 minutes.
- Use a rolling pin to roll the dough to a thickness of about half a centimetre.
- Arrange the pastry over a tart dish, and use a fork to prick it it in several places.
- Cover it with a non-stick paper, and fill the dish with dry pulses or ceramic baking beans.
- Bake at 200 degrees Celsius (390 Fahrenheit) for 10 minutes, then remove the paper and pulses and bake for a further 10 minutes or until golden.
- Spread the jam over the bottom of the pastry shell.
- To make the custard, add the egg yolks, sugar and flour to a bowl and mix to get a thick paste.
- Bring the milk to the boiling point, then pour it over the egg mixture, whisking continuously to avoid lumps forming.
- Transfer the custard to the pan in which the milk boiled, and simmer until it thickens, whisking well.
- Leave to cool slightly, then pour the custard over the jam.
- Sprinkle the coconut over the custard, and decorate with cherries.
- Refrigerate for at least 6 hours, ideally overnight.
- To see the measurements in cups and ounces, please click on the US CUSTOMARY link.
- The amount of ingredients listed can be adjusted depending on the number of servings you need, just click on the number next to SERVINGS.