Manchester Tart Food

CHEAT'S MANCHESTER TART

Steps:

• Heat oven to 200C/180C fan/gas 6. Butter 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. 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, put the milk, custard powder, sugar and vanilla extract in a pan on a medium heat and keep stirring until smooth and thick, around 5-10 mins. Leave to cool and cover with cling film to stop a skin forming.
• Once the base and custard have cooled, spread the jam over the pastry and sprinkle with half the coconut. Pour in the custard, then sprinkle with the remaining coconut and chill. Decorate with raspberries and a final sprinkle of coconut, and serve.

MANCHESTER JAM TART

Steps:

• Heat oven to 400 F.In a 9" cake pan , press shortbread crust evenly, prick all over with a fork, place foil on top, and weigh down with beads or pie weights. Bake "blind" ie. no filling, for 20 minutes. Remove from oven, allow to cool.
• Spread jam over the pastry base. Sprinkle half the coconut over the jam.
• Bring milk and sugar to a boil, remove and stir in custard powder, whisk until thick. Spread over the jam. sprinkle with the rest of the coconut. Let cool and serve.
• Time does noy include cooling time.

MANCHESTER TART

Steps:

• If you are making your own pastry dough, aerate the flour by sifting it together with the salt and sugar into a large bowl. Add butter in pieces and rub it in with your fingertips until you reach a texture similar to fine bread crumbs. (Try to keep your hands cool). Add cold water gradually, mixing only enough water as you need to make the dough form. Form the dough into a disk (for ease of handling), and place it in a bowl covered with plastic or a clean damp towel, and allow to rest in the refrigerator for 30 minutes. When rested, roll the pastry out onto a lightly floured surface with a rolling pin, to a thickness of about 1/8-inch and line a well buttered 9 1/2-inch flan pan with a removable bottom. Trim away any excess pastry hanging over the edge of the pan. Place pastry shell into the refrigerator for about 30 minutes.
• Preheat the oven to 375 degrees F.
• Line the base of the chilled pastry shell with parchment paper. Then fill with ceramic pastry weights (or dried beans) and place on a baking tray in the oven and partially bake ("blind bake") for 25 minutes. Remove the weights/beans, prick the base of pastry to prevent bubbling-up of base, and return to the oven for a further 5 minutes to dry out the base. Remove pastry shell from oven and allow to cool. Also allow oven to cool to 350 degrees F.
• While the pastry shell is cooling, prepare the sponge cake batter:
• Heat the milk over low heat. Add the butter and let it melt into the milk. Set the pot aside temporarily. Beat the sugar and eggs in a large bowl with an electric beater until it is about triple in volume and is the consistency of soft whipped cream. Return the pot with the milk to the stovetop and heat until hot. Sift cake flour and baking powder together several times to aerate. Sift the 1/3 of the flour and baking powder into the bowl of beaten eggs and sugar, and fold together. Repeat for each remaining third of the flour mixture, folding together after the addition of each third. Then, add the hot milk and butter all at once and fold in.
• For the filling and topping: Preheat the oven to 350 degrees F.
• Spread the jam over the base of the cooled pastry shell and pour the cake batter over the top of the layer of jam. Then sprinkle the surface of the cake batter with coconut. Bake in oven for 20 to 25 minutes until the surface springs back when touched and a toothpick inserted in center comes out clean. Let cool in pan for 10 minutes. Then while wearing oven mitts, push base of tin upwards from bottom to release tart from sides of pan. You may want to use a spatula to also slide the tart off the base onto your serving plate; however, if it starts to break apart, the nearly invisible base of the flan pan enables you to use it for service with little consequence to your presentation.

MANCHESTER TART

Steps:

• Pre heat oven to 300F, Gas 2, 150°C.
• Spread the jam in a thin layer over the bottom of the flan case and set aside.
• In a small saucepan combine the milk and the lemon rind. Place over a moderate heat and scald the milk (Bring to just below boiling point).
• Remove from the heat and set aside for 20 minutes. Then remove and discard the lemon rind.
• Place breadcrumbs in a small mixing bowl and pour the milk over. Allow to soak for 5 minutes.
• In another bowl cream the butter and half the sugar until pale in colour.
• Mix in the egg yolks and nutmeg and mix well. Combine this with the milk and breadcrumbs and mix well.
• Pour the mixture over the jam in the flan case and bake for 45 minutes.
• Remove from oven and increase temperature to 375F, Gas 5, 190°C.
• In a large bowl whisk the egg whites until they form soft peaks. Gradually add the remaining sugar, beating continuously.
• Spoon the meringue over the tart and return to oven for 10 mins or until lightly browned.
• Allow to cool before serving.