Manchester tarts Recipe
- 400g/14oz sweet pastry
- 6 eggs
- 450ml/ž pint double cream
- 85g/3oz caster sugar
- 175g/6oz dessicated coconut
- 125g/4oz jam (preferably blackberry)
- 1 vanilla pod, split and scraped
- Line two 30cm/12in flan rings with the sweet pastry and rest in fridge.
- Warm the cream with the vanilla pod and seeds to just below boiling.
- Mix the eggs, sugar and coconut together, then pour the cream onto the sugar mix, remove the vanilla pod and stir.
- Spread the jam onto the bottom of the flan cases.
- Pour on the cream mix and bake both tarts in the oven at 180C/350F/Gas 4 for 25 minutes.