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British Custard Tarts
Ingredients common to each tart:
Base:
Sweet shortcrust pastry blind baked for 15 minutes at 180C/350F
Custard (per tart):
2.5 cups whole milk
23 tablespoons of sugar
2 teaspoons vanilla essence
3 eggs
For the English custard tart:
Fresh ground nutmeg
For the Manchester tart:
24 tablespoons of strawberry or raspberry jam
24 tablespoons of dessicated coconut
Bake each tart for 3040 minutes at 180C/350F until set
Allow to cool to room temperature then chill for 12 hours
Serve cold
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