Recipe from Downton Abbey Cooks Blog
Manchester Pudding Tarts
Makes 1 large 9” tart or 12 muffin sized tarts
1-1½ sheets of puff pastry (Pepperidge Farm)
1 ¼ cup lowfat milk
1 ½ cups fresh bread crumbs
¼ cup butter, softened
2 of lemon rind strips
4 eggs (4 yolks, save 2 whites for another use)
3 tbsp brandy
2 tbsp sugar (or sugar substitute)
½ cup jam
powdered sugar, to dust
Preheat oven to 350F
Heat milk and lemon rinds to a medium sized pan to the boiling point. Take off from heat and let sit for 30 minutes to infuse the lemon, then remove the rinds.
Add the breadcrumbs to the pot, and reheat.
Beat together egg yolks, egg whites, butter, sugar and brandy in a bowl. Pour in about half the hot milk to temper. Mix thoroughly then pour the egg mixture back into the pan. Heat gently for 1 minute then take off from heat and set aside to cool.
Place the puff pastry in a 9” pie plate, and trim. Alternatively roll pastry out a little thinner and cut 12 circles and fit into muffin tins.
Put a thick layer of jam in the base (1tsp. in your muffin cups) then ladle in the custard mix.
Bake the large tart for 60 minutes, the individual tarts for 45 minutes or until filling has set and is slightly browned.
Serve cold, dusted with icing sugar.