Recipes
Manchester Tart
Ingredients
10 Portions
Sweet Shortcrust Pastry (See FFT Recipe) as needed
600ml Whole Milk
55g Custard Powder
55g Caster Sugar
60g Desiccated Coconut
120g Strawberry Jam
Raspberries (to Garnish) as needed
50 Portions
Sweet Shortcrust Pastry (See FFT Recipe) as needed
3l Whole Milk
275g Custard Powder
275g Caster Sugar
300g Desiccated Coconut
600g Strawberry Jam
Raspberries (to Garnish) as needed
100 Portions
Sweet Shortcrust Pastry (See FFT Recipe) as needed
6l Whole Milk
550g Custard Powder
550g Caster Sugar
600g Desiccated Coconut
1.2kg Strawberry Jam
Raspberries (to Garnish) as needed
Method
1. Heat oven to 170C. Grease a tin. Roll out pastry and line the tin. Prick the pastry with a fork. Lay parchment over the pastry and fill with baking beans. Bake for 20 minutes then remove the beans and parchment and bake for a further 10 minutes until golden brown, leave to cool.
2. Make the custard by putting 3⁄4 of the milk in a pan and heat. Mix the custard powder, sugar, and the rest of milk in a bowl. Pour half of the hot milk onto the custard mix stir, then pour this mix back into the pan of milk and return to the heat until thick and smooth.
3. Spread the Jam over the bottom of the pastry base and sprinkle with half of the coconut. Pour the custard over this and sprinkle the rest of the coconut on top. Leave in the fridge to set.
Key Points
Allergens
Egg, Milk, Gluten
