Raspberry Coconut Custard tart recipe

  • Serves 4
  • 15 mins to prepare and 15 mins to cook
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Customer recipe by James Ash
Added 78 months ago

I had this tart when I was in Manchester. It was known as Manchester Tart. It was really easy and fun to make.

Roll out pastry to line 4 X 10cm. (diameter) tart tins. Bake pastry cases blind at 200C/400F/Gas mark 6 for 15 minutes. Allow to cool.

Spread the raspberry jam in the pastry cases. Pour in the custard.

Toast the desiccated coconut lightly in the frying pan. Sprinkle the toasted desiccated coconut on the tarts.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 1 packet short crust pastry
  • 3 tablespoon raspberry jam
  • 1 tub cornish custard
  • 3 tablespoon Desiccated coconut
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