MIDWEEK PUDDING

End dinner on a retro note with this kitsch pud – it’s simple enough to make midweek, and is super-comforting

Classic Manchester tart

Manchester tart

Very few things beat my love of custard tarts, and this delicious version is a game-changer. The classic custard filling is paired with crisp desiccated coconut and raspberry jam, plus a sweet scattering of cherries.

SERVES 12 PREP 25 mins plus around 4 hrs chilling and cooling COOK 25 mins EASY V

175g raspberry jam 50g desiccated coconut,

lightly toasted 12 maraschino cherries

For the pastry

200g plain lour 100g cold unsalted butter,

cut into cubes

65g icing sugar

1 large egg yolk

For the custard 800ml whole milk

2 tsp vanilla bean paste 5 large egg yolks 100g caster sugar

50g custard powder 1 To make the pastry, put the flour and butter in a bowl and rub with your fingertips until the mixture resembles breadcrumbs. Mix in the sugar and a pinch of salt, followed by the egg yolk, and bring it together into a dough. If the pastry is too dry to come together, add 1-2 tbsp cold water. Tip onto a work surface and form into a rough ball. Knead briefly. 2 Roll the pastry out between two sheets of baking parchment into a roughly 28cm circle. Chill for 20-30 mins until firm, then use it to line a 23cm tart tin. Push the pastry into the corners, then trim the edge so there’s 1-2cm pastry overhanging the rim (don’t worry if it breaks slightly, as it can be patched with any o -cuts). Prick the pastry base several times with a fork, then chill for 45 mins. Heat the oven to 200C/180C fan/gas 6.

3 Line the chilled pastry case with a sheet of baking parchment, then fill to the top with baking beans, uncooked rice or lentils. Bake for 15 mins, then remove the beans and parchment and bake for 10-15 mins more until the pastry is golden brown. Leave to cool in the tin, then trim the excess pastry using a small serrated knife. 4 Meanwhile, make the custard. Bring the milk and vanilla to the boil in a large saucepan over a medium heat. Beat the egg yolks, caster sugar and custard powder together in a medium bowl until well combined.

5 Slowly pour the hot milk mixture over the egg mixture, whisking continuously until everything is smooth and well combined. Tip the custard mixture back into the pan and cook over a medium-low heat, stirring continuously, for 2-3 mins until very thick. Remove from the heat and leave to cool slightly.

6 Spread the jam over the base of the cooled pastry case. Carefully pour over the custard and smooth with the back of a spoon or spatula. Sprinkle over the coconut and dot the maraschino cherries around the edge in a circle. Chill for 2-3 hrs, or until set.

PER SERVING 342 kcals • fat 15g • saturates 9g • carbs 46g • sugars 29g • ibre 2g • protein 6g • salt 0.1g