Christmas Manchester Tart

By ashley_cv2004

Tarts filled with raspberry jam and custard, top with coconut

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Rate this recipe 4.1/5 (110 Votes)

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Seasonal flapjacks

Christmas Shortbread

Ingredients

1 packet short crust pastry
3 tablespoon raspberry jam
500ml milk
3 tablespoon custard powder
2 tablespoon sugar
3 tablespoon desiccated coconut

Details

servings 4
Level of difficulty Average
Preparation time 15mins
Cooking time 20mins
Cost Average budget

Preparation

Step 1

Roll out pastry to line 4 X 10cm. (diameter) tart tins. Bake pastry cases blind at 200C/400F/Gas mark 6 for 15 minutes. Allow to cool.

Step 2

Heat the milk in a pan. Blend custard powder and sugar with 3 tablespoon of cold milk. Pour the hot milk onto the custard. Stir well. Return the custard into the pan. Heat through. Stir till smooth.

Step 3

Spread the raspberry jam in the pastry cases. Pour in the custard.
Toast the desiccated coconut lightly in the frying pan. Sprinkle the toasted desiccated coconut on the tarts.

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