Updated Retro Manchester Tart
Prep time
Cook time
Total time
A soft baked custard in a crisp sweet pastry shell, with fresh raspberries, topped with shards of toasted coconut and a maraschino cherry.
Glamorous Glutton:
Recipe type: Dessert
Cuisine: British
Serves: 8
  • Butter for greasing tart tins
  • 320g Sweet shortcrust pastry, either bought or homemade
  • 250mls Full fat milk
  • 1 vanilla pod
  • 3 egg yolks
  • 50g caster sugar
  • 25g plain flour
  • 24 Fresh raspberries
  • 25g coconut flakes
  • 8 Maraschino cherries
  1. Preheat oven to 200c, 180c fan, Gas mark 6, 425f. Grease 8 3inch or 7.5cm tart tins or a deep muffin tin.
  2. Rollout the pastry to about 3 mm and using a 4 inch or 10cm cutter cut 8 circles. Carefully ease these into each of the tart tins or muffin holes and press down being careful not to break the pastry. If the pastry does get a small hole use a spare piece to patch the hole. Place a paper muffin case ontop of the pastry and fill with baking beans. Bake for 10 - 15 minutes until just turning brown.
  3. Tart Case With Baking beans

    Tart Case With Baking beans

  4. Remove from the oven, and after taking out the muffin papers and the baking beans, leave the pastry cases to cool for 5 minutes in the tin and then remove them and place on a baking tray.
  5. Turn the oven to 220c, 200c fan, Gas mark 7, 425f.
  6. Meanwhile, slit the vanilla pod down the middle and remove the seeds, carefully put these and the pod into a pan and add the milk. bring to just a boil and remove from the heat, leave to stand for 5 minutes. Remove the pod and discard.
  7. Whisk the eggs and sugar together until it goes a delicious pale yellow, then add the flour. It is essential to use a whisk or the custard will definitely be lumpy. Continue to whisk as you add the flour until you have a pale golden thick mixture.
  8. Carefully add the hot milk, a little at a time at first again whisking continuously, the mixture will now be very thin and pale yellow in colour.
  9. Pour the mixture back into the pan and place over a low heat, stirring continuously, don't forget the middle of the pan, until the custard coats the back or the spoon. Remove from the heat. If you think your custard might be lumpy, just strain it through a mesh strainer into a jug or bowl.
  10. Tart Shell With Raspberries

    Tart Shell With Raspberries

  11. Place 3 raspberries into each pastry case and fill with the sweet custard. Bake in the oven for 10 - 15 minutes until the custard is just set.
  12. Place the coconut on a baking tray and bake at the same time as the tarts for 5-7 minutes until golden brown. Remove from the oven and set aside.
  13. Toasted Coconut

    Toasted Coconut

  14. Once the tarts have cooled a little, sprinkle with coconut and top with a maraschino cherry. These are best eaten the same day but will keep until the following day.
Recipe by Glamorous Glutton.com at https://www.glamorousglutton.com/updated-retro-manchester-tart/