Title: Manchester Tart
Categories: British, Desserts, Pies, Pudding
Servings: 10
300 g Plain flour; + extra to dust
75 g Butter; cold, diced
75 g White vegetable fat; solid
25 g Icing sugar
200 g Seedless raspberry jam
100 g Desiccated coconut
1 Glace cherry (optional)
Custard:
450 ml Whole milk
3 lg Egg yolks
60 g Caster sugar
30 g Plain flour
2 ts Vanilla extract
Start several hours ahead to allow for setting time. For the pastry,
whiz or rub together the flour, diced butter, white fat, and icing
sugar until breadcrumb-like.
Mix in 3 to 4 tb cold water, then bring together as a ball. Wrap and
chill for at least 30 minutes. Use the pastry to line a deep 23 cm
tart tin, prick the base and chill for 30 minutes.
Preheat the oven to 190°C, fan 170°C, gas 5. Line the tart case with
baking paper and baking beans, then bake for 20 minutes. Remove the
paper and beans and bake for 5 to 10 minutes or until the pastry is
dry and crisp. Spread the jam in the base of the tart and scatter
with half the coconut.
For the custard, heat the milk to just below boiling point. Mix the
egg yolks, sugar and flour until smooth in a bowl, then pour in the
hot milk, stirring.
Rinse out the pan and pour in the custard mixture. Bring slowly to
the boil, stirring until thickened, around 2 minutes. Taste to check
there is no raw flour flavour; cook for a little longer if
necessary. Add vanilla to taste, then strain through a sieve into a
bowl. Stir for a couple of minutes to cool it slightly, then pour
into the tart. Sprinkle with the rest of the coconut and leave to
cool. Cover and chill for 4 hours or until set. Add a glace cherry
in the centre for a truly retro feel and cut into slices to serve.
Adapted from a recipe by Mrs. Beeton, Victorian cookery writer.
