This comforting Hairy Bikers Manchester Tart is made with a sweet shortcrust pastry, raspberry jam, a rich custard filling, and a generous topping of toasted coconut. The result is a classic British pudding with layers of sweet and tangy flavor, a perfect main course dessert for a cozy weeknight dinner, and is enough for 8-12 people.
Hairy Bikers Manchester Tart Ingredients
For the Pastry:
- 175g plain flour
- 50g icing sugar
- 90g chilled unsalted butter, cubed
- 1 medium free-range egg yolk
- 1 tbsp ice-cold water
For the Custard:
- 4 large free-range egg yolks
- 5 tbsp caster sugar
- 5 tbsp custard powder (or cornflour)
- 1 tbsp vanilla bean paste
- 750ml whole milk
For Assembling:
- 6 tbsp quality raspberry conserve
- 50g desiccated coconut, lightly toasted in a dry pan
- Maraschino cherries, to decorate
How To Make Hairy Bikers Manchester Tart
- Prepare the pastry: Sift the plain flour, icing sugar, and a pinch of salt into a food processor. Add the chilled, cubed butter. Pulse until the mixture looks like fine breadcrumbs. In a separate small bowl, beat the egg yolk with the ice-cold water. Add this liquid to the flour mixture and pulse briefly until the dough just comes together into a ball. Do not overmix.
- Chill and roll the pastry: Form the dough into a disc, wrap it in clingfilm, and chill in the refrigerator for 30 minutes. Once chilled, roll out the pastry on a lightly floured surface to fit a 23cm (9-inch) tart tin. Gently press the pastry into the tin, trim the edges, and prick the base all over with a fork. Chill for another 15 minutes.
- Blind bake the pastry: Preheat your oven to 180°C (160°C fan). Line the chilled pastry case with non-stick baking paper and fill it with baking beans or uncooked rice. Place the tin on a baking sheet and bake for 25 minutes until the edges are biscuit-colored. Remove the paper and beans, then return the pastry to the oven for 5 minutes more until the base is crisp and golden. Allow to cool completely.
- Make the custard: In a heatproof bowl, mix the egg yolks, caster sugar, custard powder, and vanilla bean paste with 3 tbsp of the milk to form a smooth paste. In a separate non-stick pan, heat the remaining milk until it’s just below a boil.
- Cook the custard: Gradually pour the hot milk over the egg yolk mixture, whisking constantly to prevent lumps. Return the entire mixture to the non-stick pan and cook over a medium heat, stirring all the time, until the custard thickens. The custard will be ready when it’s thick enough to coat the back of a spoon.
- Assemble the tart: Once the pastry case is cool, spread the raspberry conserve evenly over the bottom. Pour the custard over the jam layer and smooth the top with a spatula. Sprinkle with the toasted desiccated coconut and chill in the refrigerator for at least 1 hour, or until the custard is firm. Serve decorated with maraschino cherries.
Recipe Tips
- Don’t overwork the pastry: To get a light, crumbly shortcrust, mix the dough as little as possible. Overworking the dough will make the pastry tough.
- Use custard powder for a classic texture: While cornflour can work, using traditional custard powder gives the tart its signature golden color and creamy, smooth texture.
- Prevent a skin on the custard: As the custard cools, a skin can form on top. To prevent this, place a piece of clingfilm directly onto the surface of the warm custard.
- Blind baking is key: Blind baking the crust with baking beans or rice prevents the pastry from shrinking and keeps the base from getting soggy when you add the filling.
What To Serve Manchester Tart
This classic dessert is fantastic on its own, but you can also serve it with a dollop of fresh cream or a scoop of vanilla ice cream. A drizzle of extra raspberry jam can add a final pop of bright flavor. It’s also delicious with a hot cup of tea or coffee, making it a perfect treat for an afternoon tea spread.
How To Store Manchester Tart Leftovers
- Refrigerate: Store the tart in an airtight container in the refrigerator for up to 2-3 days.
- Freeze: Freezing is not recommended as the custard’s texture will become watery and grainy when thawed.
Hairy Bikers Manchester Tart Nutrition Facts
- Calories: 280 kcal
- Total Fat: 13.6g
- Saturated Fat: 8.3g
- Protein: 5.5g
- Total Carbohydrate: 33.3g
- Dietary Fiber: 1.3g
- Sugars: 18.4g
- Salt: 0.1g
Frequently Asked Questions
- Can I use a different type of jam? Yes, while raspberry jam is traditional for a Manchester Tart, you can use other fruit jams like strawberry or apricot for a different flavor profile. The key is to use a good quality jam that will hold its shape.
- Why did my custard turn lumpy? Lumps in custard usually form if the milk is added too quickly to the egg mixture or if it isn’t stirred constantly while cooking. To fix this, you can pass the custard through a fine-mesh sieve before pouring it into the tart shell.
- Can I make the custard ahead of time? Yes, you can make the custard up to a day in advance. Once it has cooled, place it in an airtight container and store it in the refrigerator. Before using, give it a good whisk to restore its smooth texture.
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Hairy Bikers Manchester Tart Recipe
Description
The Hairy Bikers Manchester Tart is a classic British dessert with a crisp, buttery shortcrust pastry, a layer of tangy raspberry jam, a rich, creamy custard filling, and a topping of toasted desiccated coconut and glacé cherries. This recipe creates a perfectly balanced sweet treat that is easy to make and full of nostalgic flavor.
Ingredients
For the Pastry:
For the Custard:
Instructions
- Prepare the pastry: Pulse flour, icing sugar, and butter in a food processor until breadcrumbs form. Add the egg yolk and water; pulse until a dough ball forms. Chill for 30 minutes.
- Blind bake the crust: Roll out the dough, line a 9-inch tart tin, and blind bake for 25 minutes at 180°C (160°C fan). Remove beans and bake for 5 more minutes. Cool completely.
- Make the custard: Mix egg yolks, sugar, custard powder, and some milk to a paste. Heat remaining milk until hot, then whisk into the egg mixture. Return to pan and cook, stirring, until thick.
- Assemble and serve: Spread raspberry jam over the cooled crust. Pour the custard over the jam, sprinkle with toasted coconut, and chill for at least 1 hour. Decorate with cherries and serve.
