Description
The Mary Berry Manchester Tart Recipe is a traditional English dessert that features layers of shortcrust pastry, raspberry jam, custard, and desiccated coconut. It’s a nostalgic dish, often evoking memories of school dinners and family gatherings.
Ingredients
Scale
For the Pastry:
- 1 ¼ cups (160g) all-purpose flour
- ½ cup (115g) unsalted butter, cold and cubed
- 2 tablespoons granulated sugar
- 1 egg yolk
- 2–3 tablespoons cold water
For the Filling:
- ¾ cup (225g) raspberry jam
- 2 cups (500ml) whole milk
- 3 tablespoons cornstarch
- ½ cup (100g) granulated sugar
- 4 egg yolks
- 1 teaspoon vanilla extract
For the Topping:
- ½ cup (50g) desiccated coconut, toasted
- 1 banana, sliced (optional)
Instructions
- Prepare the Pastry: Combine flour, butter, and sugar, then mix until it resembles breadcrumbs. Add egg yolk and water to form a dough.
- Chill the Dough: Wrap the dough in cling film and refrigerate for 30 minutes.
- Preheat the Oven: Set your oven to 375°F (190°C).
- Roll Out the Pastry: Roll the dough to fit a 9-inch tart tin, then trim the edges.
- Blind Bake: Line with parchment paper, add baking beans, and bake for 15 minutes. Remove beans and bake for another 5 minutes.
- Spread the Jam: Evenly spread the raspberry jam over the cooled pastry base.
- Make the Custard: Heat milk and vanilla. In a separate bowl, mix sugar, cornstarch, and egg yolks, then combine with milk and cook until thickened.
- Pour the Custard: Pour the custard over the jam layer and smooth the surface.
- Toast the Coconut: Sprinkle toasted coconut over the custard layer.
- Chill the Tart: Refrigerate for at least 2 hours before serving.