Luis' The Tropical Manchester Tart

By Linda Collister From the book The Great British Bake Off: Big Book of Baking
Luis' The Tropical Manchester Tart

This is a citrus-flavoured egg custard tart with a real difference! Exotic fruit purées and spicy rum enhance the orange and lime zests in the smooth, creamy custard.

For how many? Makes 1 big tart


  • For the rich sweet pastry:
  • 320g plain flour
  • 45g icing sugar
  • 180g unsalted butter, chilled and diced
  • 3 medium free-range egg yolks
  • 2 tbsp icy-cold water
  • 2 medium free-range egg yolks, beaten to mix, for brushing
  • For the custard filling:
  • 10 medium free-range eggs, at room temperature
  • 3 oranges
  • finely grated zest of 3 limes
  • 225g caster sugar
  • 1 ripe mango
  • 6 ripe passion fruits
  • tablespoons spiced rum or dark rum
  • 200ml double cream
  • To decorate:
  • 4 tbsp desiccated coconut
  • 1 ripe mango, peeled and sliced
  • 100g physalis fruit (cape gooseberries), leaves/husks removed
  • 1 x 26cm loose-based, deep flan tin, greased with butter and base-lined; a baking sheet; a cooking thermometer; a digital probe thermometer (optional)


1 To make the pastry, put the flour and icing sugar into the bowl of a food processor and ‘pulse’ a few times to mix. Add the butter and ‘pulse’ just until the mixture looks like fine crumbs. Tip the mixture into a large mixing bowl and make a well in the centre. Add the egg yolks and icy water to the well and mix everything together with your hands. 

2 As soon as the mixture comes together, tip it out of the bowl on to the worktop and knead briefly, just until it comes together to make a smooth and supple dough. Flatten to a thick disc. If it is very warm you may need to wrap the dough in clingfilm and chill it for 15 minutes; otherwise just carry on to roll it out. 

3 Roll out the dough on a lightly floured worktop and use to line the flan tin. Prick the base with a fork, then put the pastry case into the fridge to firm up for 15 minutes while you heat your oven to 200°C/400°F/gas 6.

4 Set the flan tin on the baking sheet. Line the pastry case with baking paper and fill with baking beans. Bake blind for about 15 minutes until the pastry is set and firm. Carefully remove the paper and beans, then paint the base of the pastry case with beaten egg yolks. Bake for a further 5–8 minutes until the pastry is thoroughly dry and golden.

5 Remove the flan tin from the oven – do not unmould the pastry case – and set on one side while you make the filling. Reduce the oven temperature to 140°C/275°F/gas 1.

6 Break the eggs into a large heatproof mixing bowl. Finelygrate the zest from the oranges and add to the bowl with the lime zest. Add the caster sugar and stir gently until the sugar has dissolved. 

7 Peel the mango, cut the flesh into chunks and purée in a food processor. Sieve the purée into a small bowl, then weigh out 70g purée and add it to the egg mixture (you won’t need the rest of the purée).

8 Cut the passion fruits in half and scoop out the flesh and seeds into a sieve set over a measuring jug. Press to extract the juice, then measure it and make it up to 130ml with juice squeezed from one of the zested oranges. Add this juice to the egg mixture along with the rum and cream. Mix well.

9 Set the bowl over a pan of gently simmering water (don’t let the base of the bowl touch the water) and put the cooking thermometer into the mixture. Stir constantly until it reaches 55°C. Pour the mixture into a large jug. 

10 Return the flan tin, on the baking sheet, to the oven and warm the pastry case for a couple of minutes. Then pull out the oven shelf a little and carefully pour the warm custard into the pastry case, filling it up to the rim. (If your pastry has shrunk you may not need all the custard.) Slide the shelf back in, close the oven door and bake for 50–55 minutes until the custard filling has set with just a slight wobble in the centre (70°C if you have a digital probe thermometer). Remove from the oven and leave to cool in the tin set on a wire rack.

11 When completely cold, unmould the tart and set it on a cake stand or serving platter. Decorate with the desiccated coconut and slices of mango. Set the physalis fruit around the tart.  

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