Recipe: A jam-packed slice

Mercy Fenton shares her recipe for Manchester Tart
Recipe: A jam-packed slice
Manchester Tart. Picture: Jim Coughlan

I saw this recipe for Manchester Tart and I was intrigued by its simplicity and couldn’t resist making it. As its origin seems to have come from school diners it certainly wouldn’t have Malibu included in its ingredients, traditionally, however the addition is delicious. If making this for a group then a full size tart is perfect, but if you want to have it for a day or two keep the custard separate and fill individual tarts as needed. Again if you want to change it a little, strawberry or cherry jam would both complement the custard beautifully.

SWEET PASTRY

Ingredients

300g flour

150g butter

60g sugar

6g salt

2 eggs

Method:

Mix flour, sugar and butter to crumb, add in the eggs and salt and mix lightly.

Turn onto board and work enough to bring together in small packs.

Wrap in cling film and leave to rest in the fridge for an hour or so.

Grease a 9 in flan ring

Roll out the pastry approx. 1 ½ in larger than the flan ring.

Carefully place the pastry on the flan ring, pressing carefully into the sides and keep the overhang to prevent the high sides shrinking. Rest for an hour before cooking.

Line with parchment paper and fill with baking beans.

Bake for 30 to 40 minutes @ 160 C until golden brown.

Lift off the parchment paper and beans, set aside, and then return the base to the oven if its not completely golden.

Once cooked brush with egg yolk and bake again for five minutes — this helps seal the pastry and keep it crisp.

FILLING

Ingredients

150 gr Raspberry Jam

CUSTARD

Ingredients

750 ml full fat milk

1 tsp. vanilla essence

4 free range egg yolks

60g caster sugar

5 tbsp. custard powder

50g desiccated coconut

1 tbsp. Malibu

Method:

Place the milk and vanilla in a saucepan and bring to the boil, set aside for a minute. add the Malibu.

Whisk the egg yolks and sugar and custard powder adding an extra splash of milk and mix until smooth.

Add a little of the boiled milk onto the custard and mix well, add the remainder of the milk mix again then pour into a clean pot.

Cook over a gentle heat stirring constantly until the custard thickens.

Carefully ladle the custard onto the raspberry base then sprinkle with coconut.

Refrigerate until cooled through and set then serve.

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