Manchester Tart

Name: Manchester Tart
Total time: 45 min
Ingredients: 350 g frozen shortcrust pastry (defrosted, lined in a 36 × 12 × 2.5cm-deep loose-based baking tin, baked blind.); 6 tbsp seedless raspberry jam; 2 egg yolks; 6 tbsp caster sugar; 4 tbsp 60g custard powder; 1 tsp vanilla extract; 300 ml full-fat milk; 400 g can 55%-fat coconut milk; 80 g desiccated coconut (lightly toasted)

www.vickery.tv

Manchester Tart is an old-school favourite of mine, along with Gypsy Tart. It's really easy to make and tastes delicious. Ensure the custard is slightly thicker

View full recipe on www.vickery.tv

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.vickery.tv.

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Cooking tools:

Loose-based baking tin
Oven
Rolling pin
Fork
Baking beans
Parchment paper
Pastry brush
Mixing bowl
Whisk
Saucepan
Spoon
Stove
Measuring cup
Measuring spoon
Chef's knife
Refrigerator
Serving knife
Skillet
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Ingredients

350 g frozen shortcrust pastry (defrosted, lined in a 36 × 12 × 2.5cm-deep loose-based baking tin, baked blind.)
6 tbsp seedless raspberry jam
2 egg yolks
6 tbsp caster sugar
4 tbsp 60g custard powder
1 tsp vanilla extract
300 ml full-fat milk
400 g can 55%-fat coconut milk
80 g desiccated coconut (lightly toasted)