Apr

20

This old fashioned jam and custard tart, sometimes known as a Manchester Tart, is a simple but delicious family dessert. Served cold with cream or ice cream to round off a family meal. 

Ingredients :

Pastry 225g 8 oz
Seedless Raspberry Jam 50g 2 oz
Milk 700ml 1¼ Pint
Custard Powder 50g 2 oz
Granulated Sugar 25g 1 oz

Method for the pastry case:

Preheat the oven to 200°C (400°F gas mark 6) 

Make the shortcrust pastry (follow link for method) and roll out and fit into a 20cm (8 inch) loose-based flan tin, trimming the pastry as necessary. 

Put in the refrigerator to chill for 30 minutes.  and bake blind for about 15 minutes then remove the baking beans and paper and return to the oven for a further 5 to 10 minutes until the base is cooked. Allow to cool and spread the base with raspberry jam (or jam of your choice).

You will need a thick custard for this recipe.

Pour the milk into a pan, reserving some to mix with the custard powder and sugar making a runny paste. Bring the milk in the pan to the boil.

Pour the custard powder mixture into the pan and mix in well. It should thicken up quickly. Bring back to the boil and simmer gently for 2 to 3 minutes, stirring all the time. 

Allow the custard to cool. To prevent a skin forming while cooling, place a circle of wet greaseproof paper over the top. When cool pour into the tart case. Sprinkle over a little coconut or grated chocolate to decorate.


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