Christmas Manchester Tart
Tarts filled with raspberry jam and custard, top with coconut
- 1 packet short crust pastry
- 3 tablespoon raspberry jam
- 500ml milk
- 3 tablespoon custard powder
- 2 tablespoon sugar
- 3 tablespoon desiccated coconut
Level of difficulty Average
Preparation time 15mins
Cooking time 20mins
Cost Average budget
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.
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.
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.