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Prep 45 minutes
Total 1 hour

Manchester Tart

I once heard of a hotel that had a monthly night called the pudding club. when all of the guests were seated there would be a parade of traditional puddings, announced by the Maître d' a bellowing voice that commanded attention to each dish as it made it way to the buffet table. the rules to this were very simple, you could try as many of those on offer, providing you cleared your plate and kept your spoon. this would be my First choice.

Serves
US|Metric
ingredients
  • Table spoon desiccated coconut
  • 300 ml whipping cream
  • 200 ml ready made chilled custard
  • 2 tbsps seedless raspberry jam
  • 1 pkt of ready rolled short crust pastry
  • 1 punnet fresh raspberries

Manchester Tart

I once heard of a hotel that had a monthly night called the pudding club. when all of the guests were seated there would be a parade of traditional puddings, announced by the Maître d' a bellowing voice that commanded attention to each dish as it made it way to the buffet table. the rules to this were very simple, you could try as many of those on offer, providing you cleared your plate and kept your spoon. this would be my First choice.

  1. Heat oven 180 fan
  2. Line a 20 cm baking tin with the pastry line with baking paper and fill with baking beans. Rice will work. Bake blind for 20 mins
  3. Remove baking beans and paper place back in the oven and complete cooking should be only 5 mins
  4. When cooked leave to cool completely
  5. Whip the cream to firm peaks not too much as it will turn to butter.
  6. Chill
  7. Spoon the jam in to your COLD pastry case smooth over the base
  8. Pile in your cream mixture decorate with the raspberries and chill.
  9. Just before serving sprinkle with coconut lightly toast if you like.