MANCHESTER TART

A school days favourite made easy!

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Ingredients

1 sheet ready-rolled shortcrust pastry

3 tbsp custard powder

3 tbsp caster sugar

575 ml milk

1 tsp vanilla extract

3 tbsp raspberry jam

5 tbsp desiccated coconut

Glace cherries to decorate

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Heat oven to 200C/180C fan/gas 6. Prepare a 22cm round loose-bottomed tart tin, then use the sheet of pastry to line the tin. Prick the base with a fork, then lay a sheet of baking parchment on top and fill with baking beans.

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Bake for 20 mins. Remove the beans and baking parchment and cook for a further 5 mins. Remove from the oven and leave to cool.

To make the custard, blend the custard powder, sugar and vanilla extract with a little of the milk.  Add to the remaining milk in a pan and cook on a medium heat , stirring constantly until smooth and thick, around 5-10 mins. Leave to cool.  Cover with cling film to stop a skin forming.

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Once the base and custard have cooled, carefully spread the jam over the pastry.

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Sprinkle with half the coconut. Pour in the custard, then sprinkle with the remaining coconut and chill.

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Decorate with a the remaining coconut and glace cherries.  Serve and enjoy those school days memories. 

Notes

• Choose your favourite jam.

• These could be made in a tray as a traybake.

• Add raspberries instead of glace cherries for a change.