Mary Berry Manchester Tart

This delightful Mary Berry Manchester Tart is prepared using plain flour, butter, egg yolks, sugar, and milk. This Manchester Tart recipe creates a dessert that takes about 8 hours to prepare, including chilling time, and can serve up to 8 people.

Mary Berry Manchester Tart Ingredients

For The Pastry

• 1 egg
• 2 tbsp. of cold butter
• 125g of cold butter
• 250g of plain flour

For The Custard

• 3 tbsp. of plain flour
• 3 egg yolks
• 1 tsp. of vanilla extract
• 60g of sugar
• 450ml of milk

For The Decoration

• 8 Maraschino cherries
• ½ cup of strawberry or raspberry jam
• ½ cup of desiccated coconut

How To Make Mary Berry Manchester Tart

1. Prepare the Pastry Dough: Begin by sifting 250g of plain flour into a large mixing bowl, then add 127g of cubed cold butter. Using your fingertips, gently rub the butter into the flour until the mixture achieves a texture resembling fine breadcrumbs.
2. Add the Egg: Crack the egg into the bowl with the flour and butter mixture, adding a small splash of water if necessary, and knead everything together until it forms a smooth and cohesive dough.
3. Chill the Dough: Wrap your pastry dough securely in plastic wrap and place it in the refrigerator to chill for 20 minutes, allowing the dough to firm up and become easier to handle.
4. Roll Out the Dough: After chilling, remove the dough and on a lightly floured surface, roll it out to a thickness of about 5mm, ensuring it is large enough to fit into your tart dish.
5. Prepare for Baking: Carefully lift the rolled dough and press it into a tart dish, then use a fork to prick the base in several places to prevent it from puffing up during baking.
6. Blind Bake the Pastry: Line the pastry with baking paper and fill with ceramic baking beans or dried pulses to keep the pastry’s shape, and bake in a preheated oven at 200°C for 10 minutes.
7. Finish Baking the Pastry: Remove the baking beans and paper, then return the pastry to the oven for another 10 minutes or until it turns golden brown, indicating it is fully baked.
8. Create the Custard Layer: In a separate bowl, combine 60g of sugar, 3 tbsp. of plain flour, and 3 egg yolks along with 1 tsp. of vanilla extract to form a thick paste. Gradually pour in 450ml of hot milk, continuously stirring to ensure the mixture is smooth and free of lumps, then return to the heat and stir until the custard thickens.
9. Assemble and Chill the Tart: Spread a warm layer of ½ cup of strawberry or raspberry jam over the base of the pastry shell, pour the thickened custard over the jam, sprinkle with desiccated coconut, and decorate with Maraschino cherries. Refrigerate the tart overnight or for at least six hours to set completely before serving.

Recipe Tips

• Use Fresh Ingredients: Always use fresh, high-quality butter and eggs for the pastry to ensure the best flavor and texture in your Manchester Tart.Roll Evenly: Roll the pastry dough to an even thickness to prevent uneven cooking, which can result in some parts being overcooked while others are undercooked.Monitor Oven Temperature: Keep an eye on your oven temperature with an oven thermometer to ensure it’s accurate, as too high or low temperatures can ruin the pastry.Custard Consistency: For a smooth custard, stir continuously while cooking to prevent it from curdling or forming lumps that are difficult to smooth out.

What To Serve With Manchester Tart

Serve your delightful Manchester Tart with clotted cream, a drizzle of raspberry coulis, a sprinkle of toasted almonds, a scoop of lemon sorbet, and a dusting of powdered sugar.

You can also pair it with a glass of dessert wine or a pot of Earl Grey tea for an enhanced dessert experience.

How To Store Manchester Tart

To Refrigerate: Wrap the Manchester Tart in cling film or store it in an airtight container. It can be kept in the refrigerator for up to 3 days, ensuring the tart stays fresh and the crust remains crisp.

To Freeze: It’s not recommended to freeze the Manchester Tart as the custard may separate and the pastry can become soggy when thawed, compromising its texture and taste.

Frequently Asked Questions

Can I use store-bought pastry for Manchester Tart?

Yes, you can use store-bought shortcrust pastry if you’re short on time or prefer convenience. Ensure it’s thoroughly defrosted if frozen and roll it out evenly to fit your tart pan.

How can I tell when the custard is done cooking?

The custard is done when it’s thick enough to coat the back of a spoon and holds a trail when you run your finger across it. It should not boil but have a thick, creamy consistency.

Mary Berry Manchester Tart Nutrition Facts

Amount Per Serving

• Calories: 663 
• Total Fat: 188g
• Saturated Fats: 118g
• Sugar: 186g
• Carbohydrates: 436g
• Dietary Fiber: 17g
• Sodium: 1452mg
• Protein: 61g

Try More Mary Berry Recipes:

• Mary Berry Caramel Shortbread
• Mary Berry No Bake Baileys Cheesecake
• Mary Berry Chocolate Courgette Cake