Classic Manchester Tart with Raspberry Jam and Custard

Name: Classic Manchester Tart with Raspberry Jam and Custard
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 12
Ingredients: 200 g plain flour; 100 g cold butter, cut into cubes; 65 g icing sugar; 6 large egg yolks; 175 g raspberry jam; 800 ml whole or semi-skimmed milk; 2 tsp vanilla bean paste; 100 g caster sugar; 50 g custard powder; 50 g desiccated coconut lightly toasted; 12 maraschino cherries; 1 pinch salt

A nostalgic British school dinner favorite, this Manchester Tart features a crisp shortcrust pastry base layered with sweet raspberry jam, thick vanilla custard, and a sprinkle of toasted coconut. It's a comforting and elegant dessert perfect for afternoon tea.

Servings12 Portions

Prep Time25 Mins

Cook Time25 Mins

Difficulty

Intermediate

Ingredients

plain flour
200 g
cold butter, cut into cubes
100 g
icing sugar
65 g
large egg yolks
6
raspberry jam
175 g
whole or semi-skimmed milk
800 ml
vanilla bean paste
2 tsp
caster sugar
100 g
custard powder
50 g
desiccated coconut lightly toasted
50 g
maraschino cherries
12
salt
1 pinch

Step-by-Step Instructions

To prepare the shortcrust pastry, combine the plain flour and chilled cubed butter in a large mixing bowl. Use your fingertips to rub the butter into the flour until the texture resembles fine breadcrumbs. Stir in the icing sugar and a pinch of salt, then add one egg yolk. Mix until the ingredients clump together into a dough. If it feels too dry, add cold water 1 tablespoon at a time. Turn the dough onto a lightly floured surface, knead briefly to smooth it out, and form into a flat disc.

Place the pastry between two sheets of baking parchment and roll it out into a circle approximately 28cm in diameter. Chill the rolled pastry in the fridge for 20-30 minutes. Once firm, carefully line a 23cm tart tin with the pastry, pressing it into the fluted edges. Leave a slight overhang of 1-2cm to account for shrinkage. Prick the base several times with a fork and chill for another 45 minutes. Meanwhile, preheat your oven to 200°C (180°C fan/Gas 6).

Line the chilled pastry case with parchment paper and fill it with baking beans or uncooked rice. Blind bake for 15 minutes, then remove the weights and paper. Return the case to the oven for 10-15 minutes until golden brown and crisp. Allow the pastry to cool completely in the tin, then use a small serrated knife to trim the excess edges for a clean finish.