Vegan Manchester Tart

Here’s how to make it…


  • 300g ready rolled shortcrust pastry
  • 600ml coconut milk
  • 400ml coconut cream
  • 8 tbsp tapioca starch
  • 6 tbsp icing sugar
  • 4 tbsp cherry jam
  • 4 tbsp of desiccated coconut
  • 1 tbsp vanilla extract
  • 1 tsp ground turmeric
  • A drizzle of sunflower oil
  • A handful of glace cherries


  • Begin by preheating the oven to 200 degrees (gas mark 6)
  • Grease a 25 x 25cm flan tin with a little sunflower oil and set to one side
  • Using a rolling pin, roll out the shortcrust pastry to create a square slightly larger than the flan tin
  • Line the flan tin with the pastry
  • Using a fork, prick the base of the pastry in several places. Remove any excess pastry
  • Lay a sheet of baking paper on top of the pastry and weigh it down with ceramic baking beans or rice
  • Put the flan tin in the pre-heated oven and bake for 25-30 minutes, or until crispy
  • Remove the flan tin from the oven and set to one side. While the pastry cools, prepare the custard
  • Add the coconut milk, coconut cream, icing sugar, vanilla extract and turmeric to a large pan. Stir to combine then simmer on a medium heat for 5 minutes
  • Add the tapioca starch to a small dish along with a splash of water. Beat until a smooth mixture is formed
  • Add the mixture to the custard. Stir to combine then simmer for a further 5 minutes, or until the custard has thickened
  • Spread the cherry jam evenly across the base of the pastry
  • Pour the custard on top of the cherry jam
  • Put the tart in the fridge and allow to set. This will take around 2 hours
  • Decorate with the desiccated coconut and glace cherries for a final flourish

This recipe serves 8.

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