MANCHESTER TART
Pre heat oven Electric 200C/Fan 180C, Gas 6
Equipment
- 22cm flan tin, greased
- mixing bowl
- small bowl
- sieve
- rolling pin
- jug
- baking beans
- pan
- balloon whisk
Ingredients
- 150 g Plain flour
- 50 g butter
- 25 g lard
- 2 tbsp icing sugar
- 1 egg yolk
- 575 ml whole milk
- 3 tbsp custard powder
- 3 tbsp caster sugar
- 1 tsp vanilla essence
- 3 tbsp raspberry jam
- 5 tbsp desiccated coconut
- Few fresh raspberries to decorate
Instructions
- Sieve flour and icing sugar into mixing bowl
- Add lard and butter
- Rub in until it resembles breadcrumbs
- Bind with egg yolk and cold water
- Gently knead, wrap in clingfilm and chill for about 30 mins
- Roll pastry and line flan tin, taking care not to stretch the pastry
- Chill for 15mins
- Prick the base, gently, with a fork. Line with foil and baking beans
- Bake for 20mins. Remove the foil and beans and cook for further 5 mins
- Leave pastry case to cool
- Put custard powder, sugar, vanilla essence and milk into a pan
- Heat gently whisking all the time until the custard is smooth and thick.
- Leave to cool, covered with cling film to prevent a skin forming
- Spread jam over the base of the flan case
- Sprinkle over half the coconut
- Pour over the custard and sprinkle over remaining coconut
- Chill and serve decorated with fresh raspberries