How to make a Manchester Tart - A Classic British Dessert
5.2 هزار بار بازدید -
پارسال
-
#ManchesterTartMagic
#ManchesterTartMagic #ScrummyTV #BritishDessertRevival
If you've ever wanted to impress your family and friends with an irresistible, classic British dessert, then you're in the right place! Our latest video on Scrummy.TV will walk you through the delightful process of creating a Manchester Tart, a delicacy that’s a true taste of Northern England. This tart is a perfect blend of light pastry, rich raspberry jam, sweet custard, and a sprinkling of desiccated coconut - a luscious treat that everyone will adore. Don’t miss out on the opportunity to learn how to make this stunning dessert. Unleash your inner baker and give this recipe a try. It’s easier than you think and the end result is so rewarding!
Manchester Tart Recipe
TIMINGS:
Prep Time: 1 hour.
Cooking Time: 25-30 mins.
Chill Time: 4 hrs.
Total Time: 5 hours 30 mins.
SERVINGS:
Serves 10 slices.
INGREDIENTS:
For the Pastry:
• 1¼ cup (200g/7oz) Plain/All-Purpose Flour.
• ¼ cup (70g/2½oz) Icing/Powdered Sugar.
• ¼ cup (100g/3½oz) Unsalted Butter, cold and cut in cubes.
• 1 Medium Egg Yolk.
• 3-4 tbsp Cold Water
For the Custard:
• ½ cup (100g/3½ oz) Caster Sugar.
• 5 Large Egg Yolks.
• 4 tbsp Custard Powder.
• 1 tsp Vanilla Paste/Extract.
• 3 cups (750 ml/25 floz) Whole Milk, heated until hot, not boiling.
For the Filling:
• ½ cup (150g/5oz) Raspberry Jam.
• 4 tbsp Dessicated Coconut, lightly toasted.
• 1-12 Maraschino/Glacé Cherries.
Oven Temperatures:
Preheat the oven:
• Fan Oven: 180°C/360°F.
• Oven: 200°C/400°F.
• Gas Mark 6.
METHOD:
For the Pastry:
1) Prepare the 23cm/9 inch tart tin/dish by greasing it with butter and/or lining it with parchment/baking paper.
2) Allow a little extra paper so it’s easy to lift the cake out. I use a loose bottom tart tin so it is easy to lift the tart out when baked so I would definitely recommend lining the tin if you don’t have one of these tins.
In a large bowl mix together the flour and icing sugar.
3) Add in the cold butter and rub it into the flour with your fingertips until it resembles breadcrumbs.
4) Beat the egg yolk and add to the mixture and mix it in.
5) Add cold water a little at a time until the dough comes together. I find it easier to use my hands to bring the pastry together.
6) Wrap the pastry in cling wrap and place in the fridge for 30 minutes to chill.
7) Preheat the oven to the above temperatures.
8) When chilled roll the pasty out on a floured surface until you have a round shape of about approximately 28cm/11 inches.
9) Place the pastry in the greased tin and use your finger to shape it into place before trimming the excess pastry with a sharp knife.
10) Place back in the fridge for 30 minutes to chill.
11) Remove from the fridge and prick all over with a fork before placing a piece of scrunched up parchment paper on top and adding baking beans, uncooked rice or dried lentils. Doing this helps the pastry keep its shape while baking.
12) Place in the oven and bake for 15 minutes before removing the parchment paper and beans and baking for a further 10-15 minutes until the tart is golden in colour.
13) When baked, allow to cool completely.
For the Custard:
1) Start by heating the milk until it's hot but not boiling.
2) In a large bowl, combine the sugar, egg yolks, custard powder, and vanilla paste or extract until it's fully combined.
3) Gradually add the hot milk to this mixture. Do this a little at a time, whisking continuously until the mixture is smooth and well combined.
4) Cook this mixture over a medium heat for about 2-3 minutes. Be sure to stir continuously until it thickens to avoid it sticking or burning.
5) After it's thickened, remove the custard from the heat and allow it to cool slightly.
To Assemble:
1) Start by toasting the desiccated coconut. Do this in a pan over a medium heat for about 2-3 minutes. Stir it continuously and, once it's lightly toasted, remove from the heat and let it cool.
2) Once the pastry has cooled, spread jam evenly over its base.
3) Carefully pour the slightly cooled custard over the jam, smoothing the top with a spatula or the back of a spoon.
4) Sprinkle the toasted coconut over the custard. Add a cherry to the center and/or around the edges of the tart.
5) Place the tart in the fridge to chill for at least 3-4 hours or until fully set. For best results, leave it to set overnight.
6) When you're ready to serve, accompany it with freshly whipped cream or a scoop of ice cream. Enjoy your deliciously scrummy Manchester Tart!
7) Mmm Scrummy!!!
STORAGE:
The Manchester tart will keep for 2-3 days in the fridge.
Any excess custard can be stored in small containers in the fridge for 2-3 days. They are a brilliant quick pudding to have on hand!
* SUBSCRIBE*
Enjoyed this video? Don't forget to hit that subscribe button and the like button if you found this recipe useful.
QUESTIONS:
If you have any questions about the recipe, don't hesitate to drop us a comment below. Happy Baking from Scrummy.TV
If you've ever wanted to impress your family and friends with an irresistible, classic British dessert, then you're in the right place! Our latest video on Scrummy.TV will walk you through the delightful process of creating a Manchester Tart, a delicacy that’s a true taste of Northern England. This tart is a perfect blend of light pastry, rich raspberry jam, sweet custard, and a sprinkling of desiccated coconut - a luscious treat that everyone will adore. Don’t miss out on the opportunity to learn how to make this stunning dessert. Unleash your inner baker and give this recipe a try. It’s easier than you think and the end result is so rewarding!
Manchester Tart Recipe
TIMINGS:
Prep Time: 1 hour.
Cooking Time: 25-30 mins.
Chill Time: 4 hrs.
Total Time: 5 hours 30 mins.
SERVINGS:
Serves 10 slices.
INGREDIENTS:
For the Pastry:
• 1¼ cup (200g/7oz) Plain/All-Purpose Flour.
• ¼ cup (70g/2½oz) Icing/Powdered Sugar.
• ¼ cup (100g/3½oz) Unsalted Butter, cold and cut in cubes.
• 1 Medium Egg Yolk.
• 3-4 tbsp Cold Water
For the Custard:
• ½ cup (100g/3½ oz) Caster Sugar.
• 5 Large Egg Yolks.
• 4 tbsp Custard Powder.
• 1 tsp Vanilla Paste/Extract.
• 3 cups (750 ml/25 floz) Whole Milk, heated until hot, not boiling.
For the Filling:
• ½ cup (150g/5oz) Raspberry Jam.
• 4 tbsp Dessicated Coconut, lightly toasted.
• 1-12 Maraschino/Glacé Cherries.
Oven Temperatures:
Preheat the oven:
• Fan Oven: 180°C/360°F.
• Oven: 200°C/400°F.
• Gas Mark 6.
METHOD:
For the Pastry:
1) Prepare the 23cm/9 inch tart tin/dish by greasing it with butter and/or lining it with parchment/baking paper.
2) Allow a little extra paper so it’s easy to lift the cake out. I use a loose bottom tart tin so it is easy to lift the tart out when baked so I would definitely recommend lining the tin if you don’t have one of these tins.
In a large bowl mix together the flour and icing sugar.
3) Add in the cold butter and rub it into the flour with your fingertips until it resembles breadcrumbs.
4) Beat the egg yolk and add to the mixture and mix it in.
5) Add cold water a little at a time until the dough comes together. I find it easier to use my hands to bring the pastry together.
6) Wrap the pastry in cling wrap and place in the fridge for 30 minutes to chill.
7) Preheat the oven to the above temperatures.
8) When chilled roll the pasty out on a floured surface until you have a round shape of about approximately 28cm/11 inches.
9) Place the pastry in the greased tin and use your finger to shape it into place before trimming the excess pastry with a sharp knife.
10) Place back in the fridge for 30 minutes to chill.
11) Remove from the fridge and prick all over with a fork before placing a piece of scrunched up parchment paper on top and adding baking beans, uncooked rice or dried lentils. Doing this helps the pastry keep its shape while baking.
12) Place in the oven and bake for 15 minutes before removing the parchment paper and beans and baking for a further 10-15 minutes until the tart is golden in colour.
13) When baked, allow to cool completely.
For the Custard:
1) Start by heating the milk until it's hot but not boiling.
2) In a large bowl, combine the sugar, egg yolks, custard powder, and vanilla paste or extract until it's fully combined.
3) Gradually add the hot milk to this mixture. Do this a little at a time, whisking continuously until the mixture is smooth and well combined.
4) Cook this mixture over a medium heat for about 2-3 minutes. Be sure to stir continuously until it thickens to avoid it sticking or burning.
5) After it's thickened, remove the custard from the heat and allow it to cool slightly.
To Assemble:
1) Start by toasting the desiccated coconut. Do this in a pan over a medium heat for about 2-3 minutes. Stir it continuously and, once it's lightly toasted, remove from the heat and let it cool.
2) Once the pastry has cooled, spread jam evenly over its base.
3) Carefully pour the slightly cooled custard over the jam, smoothing the top with a spatula or the back of a spoon.
4) Sprinkle the toasted coconut over the custard. Add a cherry to the center and/or around the edges of the tart.
5) Place the tart in the fridge to chill for at least 3-4 hours or until fully set. For best results, leave it to set overnight.
6) When you're ready to serve, accompany it with freshly whipped cream or a scoop of ice cream. Enjoy your deliciously scrummy Manchester Tart!
7) Mmm Scrummy!!!
STORAGE:
The Manchester tart will keep for 2-3 days in the fridge.
Any excess custard can be stored in small containers in the fridge for 2-3 days. They are a brilliant quick pudding to have on hand!
* SUBSCRIBE*
Enjoyed this video? Don't forget to hit that subscribe button and the like button if you found this recipe useful.
QUESTIONS:
If you have any questions about the recipe, don't hesitate to drop us a comment below. Happy Baking from Scrummy.TV
پارسال
در تاریخ 1402/03/31 منتشر شده
است.
5,243
بـار بازدید شده