The Manchester Tart is a traditional English dessert that has been enjoyed by many generations. It originated sometime in the 20th century from an earlier recipe known as the Manchester Pudding, which was made with breadcrumbs, milk, eggs, and sugar, a working class dessert made with affordable ingredients. The pudding dates back to the 1860s. The Manchester Tart, on the other hand, contains shortcrust pastry, milk, raspberry jam, eggs, butter, lemon peel, vanilla, dessicated coconut, sugar, and glacé cherries. Sometimes it may also have some sliced bananas. The recipe for this was recorded first by a Victorian cook called Mrs. Isabella Beeton, but lacked the dessicated coconut as a crucial element. It was also a dish that was commonplace in UK school menus for kids in the 70s and 80s. For many, who grew up during this time, the Manchester Tart is a nostalgic dish that takes them back to childhood. For our home cooks, who have never tasted this dish but are curious, here’s the homemade cake recipe:
How to Make Manchester Tart at Home
Ingredients:
- 175 g raspberry jam
- 50 g lightly toasted desiccated coconut
- 12 maraschino cherries
For the pastry:
- 200 g flour
- 100 g cold and cubed butter
- 65 g icing sugar
- 1 egg yolk
For the custard:
- 800 ml milk
- 1 tsp vanilla extract
- 5 egg yolks
- 100 g caster sugar
- 500 g vanilla custard powder
Instructions:
- Place the flour in a large mixing bowl, then incorporate the cubed butter into it using your finger tips. The flour should soon start to resemble coarse breadcrumbs.
- After this, add sugar, and the yolk and mix into a dough. In case the pastry dough is dry and crumbly, add 1 to 2 teaspoons of water.
- Transfer the dough onto a flat surface, knead briefly and roll into a ball.
- Place the ball between two sheets of parchment paper and roll the dough out into a 28 centimeter circle.
- Let the circle remain between the pieces of parchment paper and refrigerate for half an hour.
- Once the dough is cool enough, place it into a 23 centimeter tart tin.
- Put the dough into the sides of the tart tin and trim off any extra.
- Use a fork to prick the pastry base, then put it in the fridge to chill for about 30 to 45 minutes.
- Then preheat the oven to 200 C, and line the chilled pastry dough with parchment paper. Fill it to the brim with uncooked beans or rice.
- Bake in the oven for 15 minutes, then remove the beans or rice and bake for 10 to 15 minutes. Take it out of the oven and let it cool down at room temperature.
- For the custard, bring the milk to a boil over medium heat.
- Beat the egg yolks, custard powder, and caster sugar together.
- Slowly pour the warm milk over the egg and powder mix, then also add the vanilla extract. Keep whisking to combine all of the ingredients and for the sugar to completely dissolve.
- Transfer this mixture back into the pan and keep whisking it. It should become thick enough to coat the back of a spoon.
- If you think that there are any remnants of cooked egg, then strain the custard through a fine mesh sieve. Let it cool down for a bit.
- Spread a layer of raspberry jam on the pastry base.
- Then pour the cooled custard over this layer and smoothen with a spatula.
- Sprinkle the desiccated coconut heavily over this layer. Then garnish with maraschino cherries.
- Refrigerate for about 2 to 3 hours before serving.