Daily Mirror (Northern Ireland)
THOUGHT FOR THE DAY
End dinner on a retro note with this Manchester tart recipe. It’s easy enough to make midweek, and with a pastry base and custard filling, it’s also super-comforting
Life goes on.
The sun goes up. The sun goes down. And one day you’ll wake up and realise you got over it. CORRIE’S BET LYNCH AT THE ROVER’S RETURN
175g raspberry jam
50g desiccated coconut, lightly toasted
12 maraschino cherries
FOR THE PASTRY
200g plain flour
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 on to a work surface and form
PREP: 25
MINS
COOK: 25 MINS PLUS AROUND 4 HRS CHILLING AND COOLING SERVES 12 into a rough ball. Knead briefly. a medium heat. Beat
2
Roll the pastry out between the egg yolks, caster two sheets of baking sugar and custard parchment into a roughly 28cm powder together circle. Chill for 20-30 mins until in a medium firm, then use it to line a 23cm bowl until wellcombined. tart tin. Push the pastry into the
5
corners, then trim the edge so Slowly pour there’s 1-2cm pastry overhanging the hot milk the rim (don’t worry if it breaks mixture over the egg slightly, as it can be patched with mixture, whisking any off-cuts). Prick the pastry continuously until base several times with a fork, everything is smooth then chill for 45 mins. Heat the and well-combined. Tip oven to 200C/180C fan/gas 6. the custard mixture back
3
Line the chilled pastry case into the pan and cook over a with a sheet of baking medium-low heat, stirring parchment, then fill to the top continuously, for 2-3 mins until with baking beans, uncooked rice very thick. Remove from the heat or lentils. Bake for 15 mins, then and leave to cool slightly.
6
remove the beans and parchment Spread the jam over the base and bake for 10-15 mins more of the cooled pastry case. until the pastry is golden brown. Carefully pour over the custard Leave to cool in the tin, then trim and smooth with the back of the excess pastry using a small a spoon or spatula. Sprinkle serrated knife. over the coconut and dot the
4
Meanwhile, make the custard. maraschino cherries around the Bring the milk and vanilla to edge in a circle. Chill for 2-3 hrs, the boil in a large saucepan over or until set.