Best British Food - Manchester Tart

Manchester Tart

This recipe has been kindly donated by D Llewellyn from Stockport, England.

Ingredients

225g/8oz shortcrust pastry homemade, ready made pastry or pre-made sweet short-crust pastry case
3 tbsp Raspberry Jam
300ml/10 fl oz Milk
3 tbsp Custard Powder
2-3 tbsp Desiccated Coconut

If using pastry - Preheat the oven to 190°C or Gas Mark 5. Grease a 23cm loose-bottomed cake tin and line with greaseproof paper.

Roll out the pastry and line the cake tin. Blind bake for 10 minutes or until the pastry is lightly browned and dry. Allow to cool

If using a pre made pastry case - remove from wrapper.

Spread the base with the jam. Make the custard, quite thick and pour into the case.

Before it sets sprinkle with coconut to prevent a skin from forming on the custard.

Chill in the refridgerator and serve it cool.

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	If using pastry - Preheat the oven to 190°C or Gas Mark 5. Grease a 23cm loose-bottomed cake tin and line with greaseproof paper.
	Roll out the pastry and line the cake tin. Blind bake for 10 minutes or until the pastry is lightly browned and dry. Allow to cool
	If using a pre made pastry case - remove from wrapper.
	Spread the base with the jam. Make the custard, quite thick and pour into the case.
	Before it sets sprinkle with coconut to prevent a skin from forming on the custard.
	Chill in the refridgerator and serve it cool.