Recipes
Manchester Tart
Ingredients
10 Portions
• Sweet Shortcrust Pastry (see FFT recipe): As needed
• Whole Milk: 600ml
• Custard Powder: 55g
• Caster Sugar: 55g
• Desiccated Coconut: 60g
• Strawberry Jam: 120g
• Raspberries (to garnish): As needed
50 Portions
• Sweet Shortcrust Pastry (see FFT recipe): As needed
• Whole Milk: 3L
• Custard Powder: 275g
• Caster Sugar: 275g
• Desiccated Coconut: 300g
• Strawberry Jam: 600g
• Raspberries (to garnish): As needed
100 Portions
• Sweet Shortcrust Pastry (see FFT recipe): As needed
• Whole Milk: 6L
• Custard Powder: 550g
• Caster Sugar: 550g
• Desiccated Coconut: 600g
• Strawberry Jam: 1.2kg
• Raspberries (to garnish): As needed
Method
1. Heat oven to 170°C. Grease a tin. Roll out pastry and line the tin. Prick with a fork, lay parchment over, fill with baking beans. Bake 20 mins, remove beans and parchment, then bake another 10 mins until golden. Leave to cool.
2. Make custard: heat ¾ of the milk in a pan. In a bowl, mix custard powder, sugar, and the rest of the milk. Pour half the hot milk into the bowl, stir, then return the mixture to the pan. Heat until thick and smooth.
3. Spread jam over pastry base, sprinkle half the coconut, pour in custard, and sprinkle remaining coconut on top. Chill in fridge to set.
Key Points
Allergens
Egg, Milk, Gluten, Sulphites
