Olive Magazine
A custard tart topped with raspberries and dusted with icing sugar on a white plate with a pink background

Manchester tart

Published: July 14, 2021 at 5:08 pm
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  • Preparation and cooking time
    • Total time
    • + chilling
  • Easy
  • Serves 6

Homemade custard really elevates the flavour of this classic tart – although to speed things up you can buy the pastry pre-made, if you like

  • Vegetarian
Nutrition:
NutrientUnit
kcal770
fat39g
saturates25.6g
carbs89.7g
sugars43.4g
fibre6g
protein11.7g
salt0.6g
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Make this classic Manchester tart for dessert or afternoon tea, then check out our custard tart, treacle tart, Bakewell tart, gypsy tart and more traditional British desserts.

Ingredients

  • 7 tbsp desiccated coconut
  • 30g icing sugar
  • 300g plain flour
  • 150g butter, cold, cubed
  • 200g raspberry jam
  • 1 banana, sliced
  • 100g raspberries, plus more to serve
  • glacé cherries (optional)

CUSTARD

  • 500ml whole milk
  • 3½ tbsp cornflour
  • 4 (we used Clarence Court Burford Browns) egg yolks
  • 50g caster sugar
  • 1 tsp vanilla bean paste, or 1 vanilla pod, split

Method

  • STEP 1

    Put 2 tbsp of the coconut, and all the icing sugar and flour in a food processor with a pinch of salt and whizz to combine. Add the butter and pulse until it looks like damp sand. Add 2-4 tbsp of cold water and pulse again until it forms a ball. Cover and chill for 20 minutes.

  • STEP 2

    To make the custard, mix 3 tbsp of the milk with the cornflour in a small bowl until smooth. Heat the remaining milk in a heavy-based pan until steaming. Put the remaining custard ingredients, along with the cornflour mixture, into a heatproof bowl, and whisk to make a golden paste. Pour the hot milk over the yolks, continually stirring, until smooth. Transfer back to the pan and heat slowly, stirring for 5-8 minutes or until thickened – it should thickly coat the back of a wooden spoon. Remove from the heat, strain into a clean bowl and cover the surface with baking paper. Leave to cool while you blind bake the pastry – it will thicken more as it cools.

  • STEP 3

    Heat the oven to 200C/fan 180C/gas 6. Roll out the pastry and use it to line a 23cm tart tin. Prick the base and line with baking paper and baking beans. Cook for 15 minutes, then remove the beans and paper, and cook for another 5-10 minutes or until pale golden, crisp and completely cooked through.

  • STEP 4

    Spoon the raspberry jam over the base of the pastry, add the banana and scatter over the raspberries. Sprinkle over 2 tbsp of desiccated coconut. Mix the cooling custard briefly then pour into the filling. Sprinkle with the remaining 3 tbsp of coconut to cover, and chill for 4 hours until set. Decorate with fresh raspberries or glacé cherries to serve.

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