Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1 egg yolk
- 1/4 cup raspberry jam
- 1/4 cup custard
- 1/4 cup whipped cream
- Fresh raspberries for garnish
Special equipment needed:
- Mini muffin tin
- Rolling pin
- Pastry cutter
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a medium bowl, combine the flour, butter, and sugar. Use a pastry cutter to mix until the mixture resembles coarse crumbs.
3. Add the egg yolk and mix until the dough comes together.
4. Roll out the dough on a floured surface to 1/4 inch thickness.
5. Use a pastry cutter to cut out circles that will fit into the mini muffin tin.
6. Press the dough circles into the muffin tin, making sure they are evenly distributed.
7. Bake for 10-12 minutes or until the crust is golden brown.
8. Remove from the oven and let cool.
9. Spoon a small amount of raspberry jam into each tart shell.
10. Spoon a small amount of custard over the raspberry jam.
11. Top each tart with a dollop of whipped cream.
12. Garnish with fresh raspberries.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes
Temperature:
350°F (180°C)
Serving size:
Makes 12 mini tarts
Nutritional information:
Calories: 130
Fat: 7g
Carbohydrates: 16g
Protein: 1g
Sodium: 20mg
Substitutions for ingredients:
- Raspberry jam can be substituted with any other fruit jam.
- Custard can be substituted with vanilla pudding.
- Whipped cream can be substituted with whipped coconut cream for a dairy-free option.
Variations:
- Add sliced almonds on top of the whipped cream for added texture.
- Use lemon curd instead of raspberry jam for a tangy twist.
- Add a sprinkle of cinnamon on top of the whipped cream for added flavor.
Tips and tricks:
- Make sure the butter is chilled before mixing it with the flour and sugar.
- Use a pastry cutter to mix the dough until it resembles coarse crumbs.
- Roll out the dough on a floured surface to prevent it from sticking.
- Use a pastry cutter to cut out circles that will fit into the mini muffin tin.
- Let the tarts cool before adding the raspberry jam, custard, and whipped cream.
Storage instructions:
Store the mini tarts in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tarts in the oven at 350°F (180°C) for 5-7 minutes or until heated through.
Presentation ideas:
Arrange the mini tarts on a platter and garnish with fresh raspberries.
Garnishes:
Fresh raspberries
Pairings:
Serve with a cup of tea or coffee.
Suggested side dishes:
None
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of water at a time until it comes together.
- If the dough is too wet, add a tablespoon of flour at a time until it comes together.
- If the tarts are sticking to the muffin tin, use a butter knife to loosen them before removing them.
Food safety advice:
Make sure to wash your hands and all utensils before preparing the recipe. Store the tarts in the refrigerator to prevent spoilage.
Food history:
Manchester tarts are a traditional British dessert that originated in the city of Manchester. They are typically made with a shortcrust pastry, raspberry jam, custard, and coconut flakes.
Flavor profiles:
Sweet, fruity, creamy
Serving suggestions:
Serve the mini tarts as a dessert or as a sweet treat with tea or coffee.
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Region: British