Manchester Tart (simplified recipe)

• butter↗

  for greasing

• ready rolled shortcrust pastry↗1 sheet sheet
• whole milk↗575ml ml
• custard powder3 tbsp tbsp
• caster sugar↗3 tbsp tbsp
• vanilla extract↗1 tsp tsp
• raspberry jam↗3 tbsp tbsp
• coconut flakes↗5 tbsp tbsp
• raspberry↗handful of

  for garnish

Step-by-step instructions

1. 1

   Preheat the oven to 200°C/180°C fan/gas 6. Grease a 22 cm round tart tin with removable bottom, then line it with the sheet of ready pastry. Prick the base with a fork, cover with parchment paper and fill with ceramic baking beads. Bake for 20 min. Remove the beads and parchment and bake for another 5 min. Take out of the oven and let cool.

2. 2

   For the custard, place the milk, custard powder, sugar and vanilla extract in a saucepan over medium heat, stirring constantly until the mixture becomes smooth and thick, about 5‑10 min. Let it cool and cover with film to prevent a skin forming.

3. 3

   When the base and custard have cooled, spread the jam over the pastry and sprinkle with half of the coconut flakes. Pour the custard, then sprinkle the remaining coconut flakes and chill. Garnish with raspberries and the final portion of coconut flakes, then serve.