📝 About This Recipe
A staple of British school dinners and Northern tea rooms, the Manchester Tart is a delightful symphony of textures and comforting flavors. This classic dessert features a crisp shortcrust pastry shell layered with tangy raspberry jam, a velvety homemade vanilla custard, and a signature sprinkle of toasted coconut. It’s a beautifully simple yet sophisticated pudding that captures the heart of traditional English baking.
🥗 Ingredients
Shortcrust Pastry
- 250 grams All-purpose flour (plus extra for dusting)
- 125 grams Unsalted butter (cold and cubed)
- 50 grams Powdered sugar
- 1 large Egg yolk (beaten)
- 1-2 tablespoons Ice water (as needed)
The Filling
- 150 grams Raspberry jam (high-quality seedless or seeded)
- 500 ml Whole milk (full fat for richness)
- 100 ml Heavy cream
- 4 large Egg yolks (at room temperature)
- 75 grams Granulated sugar
- 30 grams Cornstarch (also known as cornflour)
- 1 teaspoon Vanilla bean paste (or pure vanilla extract)
- 1-2 pieces Banana (sliced thinly (optional, traditional variation))
The Topping
- 40 grams Desiccated coconut (unsweetened)
- 8 pieces Maraschino cherries (drained and patted dry)
👨🍳 Instructions
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1
In a large bowl, rub the cold cubed butter into the flour and powdered sugar using your fingertips until the mixture resembles fine breadcrumbs.
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2
Add the egg yolk and 1 tablespoon of ice water. Mix with a cold knife until the dough starts to clump together; add more water if it's too dry.
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3
Gently knead the dough into a disc, wrap in plastic, and chill in the refrigerator for at least 30 minutes.
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4
Preheat your oven to 190°C (375°F). On a lightly floured surface, roll out the pastry to 3mm thickness and line a 23cm (9-inch) loose-bottomed tart tin.
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5
Prick the base with a fork, line with parchment paper and baking beans, and blind bake for 15 minutes. Remove the beans and bake for another 5-8 minutes until golden and crisp.
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6
While the pastry cools, whisk the 4 egg yolks, sugar, and cornstarch in a heatproof bowl until pale and thick.
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7
In a saucepan, bring the milk, cream, and vanilla bean paste to a gentle simmer. Do not let it reach a rolling boil.
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8
Slowly pour the hot milk mixture over the egg mixture, whisking constantly to prevent curdling. This is called tempering.
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9
Return the mixture to the saucepan over low-medium heat. Whisk continuously for 3-5 minutes until the custard thickens significantly and coats the back of a spoon.
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10
Remove the custard from heat and transfer to a clean bowl. Cover the surface directly with plastic wrap to prevent a skin from forming and let it cool to room temperature.
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11
Spread the raspberry jam evenly over the base of the cooled pastry case. If using bananas, layer the slices over the jam now.
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12
Pour the cooled custard over the jam layer, smoothing the top with a spatula.
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13
In a dry pan over medium heat, lightly toast the desiccated coconut for 1-2 minutes until fragrant and pale golden. Sprinkle it generously over the custard.
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14
Garnish with the cherries and chill the tart in the refrigerator for at least 2-3 hours to allow the custard to set firmly before slicing.
💡 Chef's Tips
Always use cold butter and avoid overworking the pastry to ensure a melt-in-the-mouth, flaky crust. Toasting the coconut is essential; it transforms the flavor from raw and waxy to nutty and aromatic. If your custard has lumps, simply pass it through a fine-mesh sieve before pouring it into the tart shell. For a truly authentic 'school dinner' vibe, ensure the jam layer is thick and reaches the very edges of the pastry. Wait until the tart is fully chilled before slicing to get those clean, professional-looking layers.
🍽️ Serving Suggestions
Serve with a dollop of lightly whipped double cream for extra indulgence. Pairs beautifully with a strong cup of English Breakfast tea or Earl Grey. For a modern twist, serve alongside a handful of fresh tart raspberries to cut through the sweetness. A glass of chilled dessert wine, like a Sauternes, complements the vanilla and coconut notes perfectly. Enjoy as a classic afternoon tea centerpiece or a comforting Sunday lunch dessert.