Manchester Jam Tart
photo by Baby Kato
- Ready In:
- 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.
Questions & Replies
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Pretty sweet, but I enjoyed the combination of the raspberry, coconut and custard together. I used a storebought shortbread crust that I put an eggwash on and baked per package instructions. I used Bird's Custard Powder, but having never tried it before, I'm not sure I made it correctly. I followed the instructions given in this recipe, but they didn't match up with the instructions on the canister. After I removed the custard mixture from the heat, I had to toss it in the blender to get rid of the lumps that I couldn't get to dissolve. Then I returned it to the pan over the heat, and continuously whisked it, and then it finally became homogenous and more thick. I may have needed to cook it even longer, because the chilled custard on the pie was still somewhat loose, but I think that's my own fault for taking it off the heat too soon. No matter, it still tasted very good. At first I thought that the custard wasn't going to be sweet enough, but I'm glad I didn't add extra sugar, because the other elements of the pie were plenty sweet. Very good, thanks for posting! Made for The Honeys for ZWT8
We loved this quick and easy to make treat. It was so refreshing and delicious. The coconut, custard, raspberry and shortbread compliment each other perfectly. I also had difficulty making the pudding, but it did finally blend after much effort, creating a lovely treat for the family. I used recipe #14561 for the shortbread crust, which worked beautifully in this recipe. I also toasted the coconut that I garnished the tart with.Thanks for sharing yet another wonderful recipe, you will be missed Pammyowl. Made for Pammyowl's Cookathon.
RECIPE SUBMITTED BY
<p><img src=http://i1086.photobucket.com/albums/j446/pammyowl2/chelsea-1-1.jpg?t=1358729305 alt=width=320 height=234 /><img src=http://i1086.photobucket.com/albums/j446/pammyowl2/th_2934e8e56debfb521317951198.jpg alt=width=160 height=160 /><img src=http://i1086.photobucket.com/albums/j446/pammyowl2/th_HPIM0151.jpg alt=width=160 height=90 /> alt= />I am an avid cook and baker. I have a Farmers Market stand where I sell breads and sweets. I am really enjouing my stand, as I get to make all kinds of breads, although the sweets are the big attraction! I am married to theworlds most wonderful man, have an aan amazingly brilliant child (of course I would say that!). In short, I am a verry happy, cheerful woman. Baking bread is my passion, but I love to cook anything. </p> <p>I have two great dogs, Jack and Lucy, a black lab and a boxer/pitbull mix, respectively.</p> <p>My rating system;</p> <p>5 stars= great, had fun making it and will make again</p> <p>4= made some changes as the recipe needed tweaking</p> <p>3= probably will not make again</p> <p>I will not post a 2 or 1 star rating, I'd rather post the review with no stars and share some possible fixes:)</p>