Manchester, England
Manchester tart
Jam, thick custard and toasted coconut in crisp pastry. The school dinner pudding people still talk about.
90 minTime
6 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original390kcal
6 gprotein
1 gfibre
90minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
6 steps- 1Rub the cold butter into the maida and salt until it looks like breadcrumbs, then bring together with the ice water. Wrap and chill 30 minutes.
- 2Roll out and line a 9 inch tart tin. Line with paper and dried beans and bake at 190 C for 15 minutes, then 8 minutes without the beans.
- 3Cool the case, then spread the jam over the base.
- 4Whisk the yolks, sugar and cornflour with a splash of the milk. Heat the rest of the milk until steaming and whisk it in.
- 5Return to the pan and stir over medium heat until it boils and turns thick, then cook 1 minute more. Stir in the vanilla.
- 6Pour the hot custard over the jam, smooth the top and scatter the toasted coconut. Chill until set, then dot with cherries.
Serve it like this
Cut into wedges with a hot knife and serve cold on small plates, cherry side up.
