Phil Vickery's Manchester tart
Continuing his tour of tarts, Phil heads to Manchester’s oldest artisan bakery to learn about the Manchester tart, with father and daughter team David, Grace and Emma, before heading back to his kitchen to create his own version.
Manchester tart
Serves: 6
Ingredients
6 tbsp seedless raspberry jam
36 x 12 x 2.5cm deep, cooked shortcrust pastry case
2 egg medium yolks
6 tbsp caster sugar
4-5 tbsp custard powder (60g)
1 tsp vanilla extract
300ml full fat milk
1 x 400g can coconut milk (55%)
80g lightly toasted desiccated coconut
Method
1. Spread the jam evenly into the bottom of the cooked pastry case
2. Place the egg yolks, sugar, custard powder and vanilla into a bowl and whisk together
3. Place both milks into a saucepan then add a couple of tablespoons of the mixture to the egg yolk mix
4. Bring the milk to a simmer then whisk into the egg yolk mixture. Pour back into the pan and bring back to a simmer, stirring all the time, so the custard becomes nice and thick.
5. Pour straight into the pastry case, spread out evenly then cool and chill
6. Once chilled, sprinkle the coconut evenly over the top and serve in slices