Classic Manchester Custard Tart
Revisit the comforting flavors of childhood with this Classic Manchester Custard Tart, a delightful dessert that brings back sweet memories. This dish closely resembles the traditional Bakewell tart but instead features a luscious custard made from custard powder. The addition of raspberry jam and a sprinkle of desiccated coconut creates a beautiful layer of flavor and texture, making this tart a perfect treat for gatherings or a cozy afternoon tea. Using ready-made pastry cases simplifies the process, making this recipe accessible for bakers of all skill levels. For those who prefer a homemade touch, the recipe includes instructions for a shortcrust pastry base, ensuring that every bite is delightful and nostalgic.
N/A
Servings
100
Calories
6
Ingredients
Ingredients
Milk
1 pint (Whole, for boiling)
Shortcrust pastry
4 ounces (Homemade or ready-made pastry case)
Raspberry jam
3 tablespoons (Spreadable, for layering)
Custard powder
3 tablespoons (For making custard)
Desiccated coconut
2-3 tablespoons (For sprinkling and layering)
Sugar
2 tablespoons (For adding sweetness to custard)
Instructions
1
Preheat your oven to 200°C (390°F).
2
If making your own pastry, roll out the shortcrust pastry and carefully line a 9-inch tart pan.
3
Blind bake the pastry: prick the base with a fork, then place a piece of parchment paper over it and fill with baking beans.
4
Bake the pastry in the preheated oven for about 15 minutes until lightly golden.
5
Once baked, remove the beans and parchment, and allow the pastry to cool completely.
6
Spread an even layer of raspberry jam over the cooled pastry base.
7
Sprinkle the desiccated coconut generously over the jam layer.
8
In a saucepan, bring the milk to a boil. In a separate bowl, whisk together the sugar and custard powder.
9
Gradually pour the hot milk into the sugar and custard powder mixture, whisking continuously to avoid lumps.
10
Return the mixture to the saucepan and cook over medium heat, stirring until thickened and creamy, according to package instructions.
11
Pour the custard into the prepared tart shell over the jam and coconut, smoothing the top with a spatula.
12
Sprinkle an extra layer of desiccated coconut over the custard.
13
Allow the tart to cool completely at room temperature before slicing to serve.
Nutrition Information
3.3g
Fat
13.3g
Carbs
2.5g
Protein
0.3g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is a Classic Manchester Custard Tart?
It is a comforting, nostalgic dessert featuring a shortcrust pastry base, raspberry jam, desiccated coconut, and a luscious custard layer made from custard powder.
How many calories are in a serving of this tart?
There are 100 calories per serving.
What type of pastry is used for this recipe?
The recipe uses 4 ounces of shortcrust pastry, which can be homemade or a ready-made pastry case.
How much milk is needed for the custard?
The recipe requires 1 pint of whole milk.
What kind of jam is traditionally used in this Manchester Tart?
Three tablespoons of raspberry jam are used for the base layer.
At what temperature should I preheat the oven?
Preheat your oven to 200°C (390°F).
How long should I blind bake the pastry?
Bake the pastry for approximately 15 minutes until it is lightly golden.
What is the purpose of desiccated coconut in this recipe?
Desiccated coconut is used to add texture and flavor, both as a layer over the jam and as a topping for the custard.
Can I use a ready-made pastry case to save time?
Yes, using ready-made pastry cases simplifies the process and makes the recipe accessible for all skill levels.
How much sugar is added to the custard mixture?
The recipe calls for 2 tablespoons of sugar to sweeten the custard.
How much custard powder is required for the filling?
You will need 3 tablespoons of custard powder.
What is the best way to avoid lumps in the custard?
Gradually pour the hot milk into the sugar and custard powder mixture while whisking continuously.
When should I spread the raspberry jam?
Spread the jam over the pastry base once it has been baked and allowed to cool completely.
What should I use to smooth the top of the custard?
Use a spatula to smooth the top of the custard after pouring it into the tart shell.
Does the tart need to cool before serving?
Yes, the tart should cool completely at room temperature before slicing and serving.
What is the fat content per serving?
Each serving contains 3.3g of fat.
How many carbohydrates are in a serving of Manchester Custard Tart?
There are 13.3g of carbohydrates per serving.
How much protein is provided in this dessert?
The tart provides 2.5g of protein per serving.
Is there any fiber in the recipe?
Yes, there is 0.3g of fiber per serving.
What size tart pan is recommended?
The recipe suggests using a 9-inch tart pan.
How do you prepare the pastry for blind baking?
Prick the base with a fork, place a piece of parchment paper over it, and fill it with baking beans.
When is the second layer of coconut added?
An extra layer of desiccated coconut is sprinkled over the custard after it has been poured into the shell.
How is the custard mixture cooked?
It is cooked in a saucepan over medium heat, stirring until it becomes thickened and creamy.
What other dessert does the Manchester Tart resemble?
It closely resembles the traditional Bakewell tart but uses custard instead of frangipane.
How many total ingredients are used in this recipe?
There are 6 primary ingredients: milk, shortcrust pastry, raspberry jam, custard powder, desiccated coconut, and sugar.
What is the preparation method for the milk?
The whole milk should be brought to a boil in a saucepan before being added to the custard mixture.
What tags are associated with this recipe?
Tags include dessert, custard tart, manchester tart, sweet pastry, nostalgic dessert, baking, raspberry jam, coconut, and easy recipe.
Can I use low-fat milk for this recipe?
The recipe specifies 1 pint of whole milk for a rich, creamy custard.
Is the custard poured over the jam or mixed with it?
The custard is poured into the tart shell directly over the prepared layers of jam and coconut.
Why is the pastry pricked with a fork before baking?
Pricking the base with a fork helps prevent air bubbles and ensures even baking during the blind bake process.