Christmas Manchester Tart
Tarts filled with raspberry jam and custard, top with coconut
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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