A Slice of Manchester Tart

While I don’t Station Cook anymore, I still have a baking session most weekends. My Parker and I like to have homemade goodies for work lunches. It’s my way for keeping good food in the tucker box and avoiding the chips and lollies.

My work colleagues finally started noticing some of the more fancying looking items. Specifically a lemon meringue slice. I get to work alongside a British fella these days and on seeing my slice he got super enthusiastic for a slice he called Manchester Tart.

I’m told that Manchester tart is shortcrust pastry, a layer of jam, custard and coconut topping…

So here is my interpretation of Manchester Tart:

Base:

  • 1 ¼ cup plain flour
  • ½ cup butter
  • ½ cup sugar

Rub together till evenly combined and press into tin.

Bake for 15 mins @ 180 °C

Spread jam across base

Custard:

  • ¼ cup butter, melted
  • ¼ cup plain flour

Fry off flour in butter over low heat

  • 2 cups milk
  • ½ cup sugar
  • Good dash vanilla

Gradually add milk, and whisk thoroughly to avoid lumps over low heat.

  • 2 eggs
  • Additional knob of butter

Whisk vigorously and allow to cook through.

Spread custard over jam and base then top with coconut and bake.

I decided to drizzle some extra jam over the top for added interest.

This recipe is very similar to a common station recipe known as raspberry coconut slice.

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