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.
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