Saturday, 21 March 2020

Manchester Tart

Custard filled pastry dessert with hidden berries and coconut!

When I googled British desserts 'Manchester Tart' came up and I had never heard of it before. There's no definitive origin for the recipe we know today, but there was a similar 'Manchester Pudding' back in the 1800's that the tart has transitioned from. Served in school dinners back in the day, it has a lovely layer of jam and then coconut finished with delicious vanilla custard. The custard I've used is a vegan one so it's a lot more lighter but that makes you need another slice which is always good.

Check out my other classic British recipes for more inspiration!

Sticky Toffee Pudding
Bakewell tart
Spotted Dick


Prep: 15 minutes + 30 minutes chilling time for pie crust
Cook: 15 minutes
Serves: 8-10


x1 Pie Crust
250ml Oatly custard
4 tbsp Raspberry jam
6 tbsp Desiccated coconut + more to sprinkle on top
About x20 raspberries 


✿Preheat your oven to 200℃ and make the pie crust from this recipe.
✿Whilst the pie crust is baking, pour your custard into a large bowl and using an electric mixer, whisk the custard for about 5 minutes until it has tripled in size and it lighter in colour - you'll know when to stop.
✿Once the pie crust has cooled down, spread the jam evenly on top, sprinkle over the coconut and then scatter a few raspberries over. 
✿Spread all of the custard over the middle layer nice and smoothly and then top with some raspberries and the remaining coconut.
✿Leave to set in the fridge for about 4-6 hours then serve. Enjoy!



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