Mary Berry’s Manchester Tart is made with shortcrust pastry, raspberry jam, desiccated coconut, fresh raspberries, full-fat milk, vanilla pod, egg yolks, caster sugar, cornflour, icing sugar, and double cream. This delicious Manchester Tart recipe creates a tasty dessert that takes about 1 hour and 40 minutes to prepare and can serve up to 8-10 people.
Ingredients Needed
- Butter, for greasing
- 500g/1lb 2oz ready-made shortcrust pastry
- Plain flour, for dusting
- 200g/7oz raspberry jam
- 3 tbsp desiccated coconut (plus 3 tbsp toasted in a dry frying pan until golden brown, for serving)
- 300g/11oz fresh raspberries
- 500ml/17fl oz full-fat milk
- 1 vanilla pod, split, seeds scraped out
- 5 free-range egg yolks
- 125g/4½oz caster sugar
- 4 heaped tbsp cornflour
- 2 tbsp icing sugar, for dusting
- 400ml/14fl oz double cream whipped until soft peaks form
How To Make Manchester Tart
- Preheat the oven to 200°C/400°F/Gas 6. Grease a 24cm/10in tart tin with butter.
- Roll out the pastry on a floured surface to 0.5cm/¼in thickness. Line the tart tin with the pastry, prick with a fork, and chill for 30 minutes.
- Bake the pastry case: Place baking parchment and baking beans into the tin. Bake for 15 minutes or until pale golden brown. Remove parchment and beans, bake for another 4-5 minutes.
- Prepare the filling: Spread raspberry jam over the baked pastry base. Sprinkle with 3 tbsp non-toasted desiccated coconut and half of the fresh raspberries. Set aside.
- Make the custard: Heat milk, vanilla pod, and seeds to boiling. Remove the vanilla pod. Whisk egg yolks and sugar together. Gradually pour hot milk into the egg mixture, whisking continuously. Return to the pan, whisk in the cornflour, and cook until thickened. Transfer to a bowl, dust with icing sugar, and chill for 30 minutes.
- Combine cream and custard: Fold whipped cream into the chilled custard. Spoon into the pastry case, spreading evenly.
- Top and serve: Sprinkle with remaining fresh raspberries and toasted coconut. Serve immediately.
Recipe Tips
- Chill the pastry thoroughly: Ensure the pastry is well-chilled before baking to prevent it from shrinking in the tart tin.
- Use baking beans for blind baking: Place baking beans on top of the parchment to keep the pastry from puffing up during the first bake.
- Sift the cornflour: Sift the cornflour before adding it to the custard to avoid lumps and ensure a smooth filling.
- Cool the custard completely: Let the custard cool completely before folding in the whipped cream to prevent it from melting and losing its fluffiness.
- Toast coconut before serving: Toast the desiccated coconut until golden brown just before serving for the best texture and flavor contrast.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Manchester Tart cool to room temperature. Cover with plastic wrap or store in an airtight container. Refrigerate for up to 3 days.
- Reheat: Preheat your oven to 160°C/320°F. Place the tart on a baking sheet and cover loosely with foil. Heat for about 10-15 minutes, or until warmed through.
Nutrition Facts
Serving Size: 1 of 8-10 servings
- Calories: 455
- Total Fat: 30g
- Saturated Fat: 18g
- Cholesterol: 150mg
- Sodium: 60mg
- Potassium: 300mg
- Total Carbohydrate: 40g
- Dietary Fiber: 3g
- Sugars: 33g
- Protein: 5g
Try More Mary Berry Recipes:
- Mary Berry Smoked Mackerel Pate
- Mary Berry Ham Hock Terrine
- Mary Berry Custard Slice Recipe
- Mary Berry Chilli Con Carne
Mary Berry Manchester Tart
Description
Mary Berry’s Manchester Tart is made with shortcrust pastry, raspberry jam, desiccated coconut, fresh raspberries, full-fat milk, vanilla pod, egg yolks, caster sugar, cornflour, icing sugar, and double cream. This delicious Manchester Tart recipe creates a tasty dessert that takes about 1 hour and 40 minutes to prepare and can serve up to 8-10 people.
Ingredients
Instructions
- Preheat the oven to 200°C/400°F/Gas 6. Grease a 24cm/10in tart tin with butter.
- Roll out the pastry on a floured surface to 0.5cm/¼in thickness. Line the tart tin with the pastry, prick with a fork, and chill for 30 minutes.
- Bake the pastry case: Place baking parchment and baking beans into the tin. Bake for 15 minutes or until pale golden brown. Remove parchment and beans, bake for another 4-5 minutes.
- Prepare the filling: Spread raspberry jam over the baked pastry base. Sprinkle with 3 tbsp non-toasted desiccated coconut and half of the fresh raspberries. Set aside.
- Make the custard: Heat milk, vanilla pod, and seeds to boiling. Remove the vanilla pod. Whisk egg yolks and sugar together. Gradually pour hot milk into the egg mixture, whisking continuously. Return to the pan, whisk in the cornflour, and cook until thickened. Transfer to a bowl, dust with icing sugar, and chill for 30 minutes.
- Combine cream and custard: Fold whipped cream into the chilled custard. Spoon into the pastry case, spreading evenly.
- Top and serve: Sprinkle with remaining fresh raspberries and toasted coconut. Serve immediately.
Notes
- Chill the pastry thoroughly: Ensure the pastry is well-chilled before baking to prevent it from shrinking in the tart tin.
- Use baking beans for blind baking: Place baking beans on top of the parchment to keep the pastry from puffing up during the first bake.
- Sift the cornflour: Sift the cornflour before adding it to the custard to avoid lumps and ensure a smooth filling.
- Cool the custard completely: Let the custard cool completely before folding in the whipped cream to prevent it from melting and losing its fluffiness.
- Toast coconut before serving: Toast the desiccated coconut until golden brown just before serving for the best texture and flavor contrast.
Mary Berry Manchester Tart