Manchester Tart

This has got to be one of the loveliest desserts, the pastry is very short and biscuit like and the custard is very luxurious and creamy.  The tang of the fresh raspberries and the topping of toasted coconut make it very special.

For the pastry

50g lard
50g unsalted butter
225g plain flour
Pinch of salt

Rub the fats into the flour until the mixture resembles breadcrumbs.  Add cold water 1 tsp at a time until a dough is formed.  Rest the dough in the fridge for 30 minutes.

Pre-heat the oven to 170C / 325F / gas 3

Roll out the pastry on a floured surface, line a 20cm flan tin and prick the base all over with a fork.  Bake in the oven for 15-20 minutes then leave to cool.

For the filling

7oz raspberry jam
10oz fresh raspberries

For the custard

500ml full fat milk
400ml double cream, whisked to soft peaks
1 vanilla pod
5 egg yolks
125g caster sugar
4 heaped tsp cornflour
A little icing sugar
3 tbsp dessicated coconut, toasted in a dry frying pan

In a large bowl whisk the sugar and egg yolks until pale and fluffy.

Heat the milk in a saucepan over a medium heat, scrape out the seeds from the vanilla pod and add, along with the pod, to the milk.  Heat until almost boiling, remove the vanilla pod and whisk the milk into the egg and sugar.

Return the mixture to the pan, gradually add the cornflour, 1 tsp at a time, stirring continuously, until the mixture thickens and coats the back of the spoon.

Transfer to a bowl to cool.  Sprinkle with icing sugar (to prevent a skin forming) and chill in the fridge for 30 minutes.

Spread the raspberry jam over the base of the pastry case and place the raspberries evenly over the base.

Fold the whipped cream into the chilled custard until well combined and spoon this mixture over the raspberries.  Top with toasted coconut and refrigerate until serving.