Manchester tart recipe

Hello guys! Today I'm going to share with you a delicious recipe for Manchester tart....for those of you who don't know, a Manchester tart is a short crust pastry with a thin layer of raspberry jam, filled with vanilla custard and topped with coconut! 

Ingredients

Pastry:-

1 cup self raising flour

1/2 cup cold butter

Few tbsp cold water

Custard

2 cups whole milk

1/4 cup cornflour

1/2 cup granulated sugar

1 whole egg

2 egg yolks

3 tsp vanilla extract 

2 tbsp butter

Extras 

3 tbsp coconut (shredded)

2 tbsp raspberry jam 

Method 

1)  to make the pastry...preheat your oven to gas mark 4!

2) mix together your flour and butter until it resembles breadcrumbs

3) slowly add your water a tbsp at a time until the pastry comes together into a ball....the less water you use the better!

4) cover in cling film and place in the fridge for 30 minutes

5) roll out your pastry on a lightly floured surface to about 1/4 inch thick

6) place in a greased pie dish, if it tears grab another tiny bit of pastry and press it into the tear with your fingers and smooth out, prick base with a fork

7) blind bake for 10 minutes ( cover the pie with foil and add some baking beans )

8) remove foil and baking beans and bake for a further 15 minutes until golden, remove and let cool completely 

9) for the custard...in a bowl mix together 3 tbsp of the granulated sugar, egg, egg yolks and cornflour

10) in a saucepan heat up the milk and remaining granulated sugar to a gentle boil 

11) once reached a boil mix some of the milk about half slowly and mixing the whole time into the egg mixture ( we are tempering the eggs....introducing them to the heat so they don't scramble) 

12) add the egg mixture into the pan, place back on the hob and  stir consistently until the mixture begins to thicken ( it is so important to stir the whole time otherwise you will be eating scrambled eggs and not custard )    

13) once thick remove from the heat add in the butter and vanilla and mix in well, place the custard in a bowl and cover with cling film, place the cling film directly on top of the custard to stop a skin forming and place in the fridge to cool 

14) we are now finally at the assembly stage....take your cooled pie crust and spread on an even layer of raspberry jam

15) fill in the pie with your cooled custard

16) finally sprinkle on a layer of coconut and enjoy!

Hope you guys enjoyed this recipe!

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