Manchester Tart

Ingredients

Basic recipe for short pastry using
2.25g kg / 5lb Flour
1.120kg / 2½lb Jam
6.8L / 12 Pints Fresh Milk
675g / 1½lb Custard Powder
675g / 1½lb Sugar
225g / ½ lb Desiccated Coconut

Method

1. Make pastry, line shallow tins and bake blind
    
2. When cool, spread with jam
    
3. Make custard and allow to cool, stirring occasionally
    
4. When cool fill the pastry cases with custard
    
5. Cover with a layer of desiccated coconut and brown in the oven

Courtesy of : Jane Wright, Catering Services Manager, Trafford MBC.