I love youse

mmmm that looks delish Hoochie. 

Who doesn't like you? I will beat them up

I love you!!! Especially on a butty with best butter, salt & pepper.....mmmmmmmmm!

LOL everyone, but why do you hate sprouts Pengelly?

my mother used to force feed them to me as a child and my hatred extends from there 

I didn't used to like Manchester tart at school, but I do now

I like Sprouts crosses fingers they're yummy 

never had a Manchester tart of any description 

Manchester Tart - who is she, and what's her speciality?

Just curious

I love you all so much I could eat you!

YAY! Someone with some taste

Bet Lynch.....

Custard tart with jam on top of the pastry and coconut on the top of the custard....Google it

well not strictly true... I came in for the back up 

*Hides*

ahhhhh, and why does Pamula like her now??

Sprout, I eat them now and again  

I don't know if she does, Manchester Tart and Bet Lynch seemed well matched Rexi 

I lubs sprouts! and quite like Manchester Tart and Bet lynch, I can take or leave

I've just googled Manchester Tart - it looks right posh, and very nice

Ingredients

• butter, for greasing

• 500g/1lb 2oz ready-made shortcrust pastry

• plain flour, for dusting

• 200g/7oz raspberry jam

• 3 tbsp desiccated coconut, plus 3 tbsp desiccated coconut, toasted in a dry frying pan until golden-brown, to serve

• 300g/11oz fresh raspberries

• 500ml/17fl oz full-fat milk

• 1 vanilla pod, split, seeds scraped out with a knife

• 5 free-range egg yolks

• 125g/4½oz caster sugar

• 4 heaped tsp cornflour

• 2 tbsp icing sugar, for dusting

• 400ml/14floz double cream, whipped until soft peaks form when the whisk is removed
  
   

Preparation method

1. Preheat the oven to 200C/400F/Gas 6. Grease a 24cm/10in tart tin with butter.

2. Roll out the shortcrust pastry onto a lightly floured work surface to a 0.5cm/¼in thickness. Line the prepared tart tin with the pastry. Prick the pastry several times with a fork, then chill in the fridge for 30 minutes.

3. When the pastry case has rested, place a sheet of baking parchment into it and half-fill with baking beans. Transfer the pastry case to the oven and bake for 15 minutes, or until pale golden-brown.

4. Remove the baking parchment and baking beans and return the pastry case to the oven for a further 4-5 minutes, or until pale golden-brown.

5. Spread the raspberry jam onto the pastry base in an even layer. Sprinkle over the three tablespoons of non-toasted desiccated coconut and half of the fresh raspberries. Set the pastry base aside.

6. Bring the milk, vanilla pod and vanilla seeds to the boil in a pan, then reduce the heat to a simmer and simmer for 1-2 minutes. Remove the vanilla pod (it can be cleaned thoroughly and reused in another recipe).

7. In a bowl, beat together the egg yolks and sugar until well combined.

8. Pour the hot milk and vanilla mixture over the egg and sugar mixture, whisking continuously, until the mixture is smooth and well combined.

9. Return the mixture to the pan over a medium heat. Whisk in the cornflour, a tablespoon at a time, until well combined, then heat, stirring continuously until the mixture is thick enough to coat the back of the spoon.

10. Transfer the custard mixture to a clean bowl and dust with the icing sugar (this prevents a skin from forming on the surface of the custard). Set aside to cool, then chill in the fridge for 30 minutes.

11. Whisk the whipped double cream into the chilled custard mixture until well combined.

12. Spoon the custard and cream mixture into the pastry case in an even layer. Sprinkle over the remaining fresh raspberries.

13. To serve, sprinkle over the three tablespoons of toasted desiccated coconut. Serve immediately.

Worra shame it's got eggs in it so I can't eat a tart 

Can't you buy that egg stuff that they used in the war??

I do use egg substitute Ener-G does the job 

Then make it - and tell me what it turns out like

It'll save me experimenting

something to do with carrots I believe.

i love sprouts!!!!! i do, i really do

*remembers sprouty* 

I really like sprouts, I wish they were around all year, but that doesn't match up with the ecologist view of only having them in the winter, which I agree with.

I love sprouts, my fave veg