READY IN 2 hrs
45 mins
Manx Tart with Black Pudding, Onion and Bacon Recipe

Manx Tart with Black Pudding, Onion and Bacon

Rating 5-0 out of 5 - Most cooks definitely will make this recipe again
An Unusual Recipe
Graham

Recipe by  

Manx Tart with Black Pudding, Onion and Bacon is one of the recipes I attribute to The Isle of Man, simply because it was there that I first tasted this deliciously British speciality. It's brimming full of calories! It's also brimming full of flavour and is just as good cold as hot.

      Preparation Time: 1 Hour 30 Minutes

      Cooking Time: 1 Hour 15 Minutes

Ingredients for Manx Tart with Black Pudding, Onion and Bacon

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4 - 6:
FOR THE PASTRY
8 oz
plain flour (all purpose flour)
  pinch
salt
2 oz
butter or margarine
2 oz
lard
1 - 2 tablespoons
water
1
egg
FOR THE FILLING
2 tablespoons
duck or goose fat
2 large
onions
1lb 5oz
black pudding
20 rashers (slices)
lean back bacon
12 oz
crumbly Manx cheese
½ pint
double cream (heavy cream)
¼ pint
milk
4
whole eggs
2
egg yolks
1 teaspoon
chopped thyme
 
salt and pepper

 

How to Cook Manx Tart with Black Pudding, Onion and Bacon

  1. First, peel and finely slice the onions. Melt the duck (or goose) fat in a large frying pan (skillet) and sweat the onions (cook over a low heat with the pan covered) for at least 15 minutes until the onions are soft and translucent.
  2. Meanwhile, make the pastry using our Shortcrust Pastry recipe. Roll the pastry into a greased 11" x 1½" (28cm x 4 cm) tart ring. Blind bake (see information page) for 20-25 minutes at Mk 4 - 350ºF - 180ºC. Remove blind baking and bake for a further 5 minutes for a golden brown base. Brush with the yolk from one egg.
  3. For the filling, mix the cream, milk, eggs, egg yolks, then add the onions and thyme. Set to the side. Remove the skin from the black pudding and, in a food processor, blend it until it becomes a pâté. Separate into equal pieces and roll each piece separately in cling film, enough to cover the pastry base.
  4. Grate (shred) the cheese and cut away the fat from the bacon slices (if you use streaky bacon instead of back bacon, you will not be able to do this). Lay one of the black pudding rounds in the pastry then cover with 10 slices of bacon (overlapping). Spinkle with half the grated cheese.
  5. Ladle the cream, cheese and onion mix over. Repeat this process and then cover with the rest of the cheese. Bake in a pre heated moderate oven (Mk 3 - 325ºF - 170ºC) for 40-45 minutes until set. Finish under a hot griddle (broiler) to crisp the cheese and turn it a nice golden colour.

 
Graham GRAHAM'S HOT TIP:
If you can't get Manx cheese (and you probably can't!!) use any crumbly cheese like Lancashire.
 
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Reviews of Manx Tart with Black Pudding, Onion and Bacon

Rating 5 out of 5 - Many cooks will make this recipe again April 10 2014
I noticed this was somewhat similar to your Manx Mountain Pie recipe except with even more calories! I couldn't decide which one to make so went for this one (because of all the bacon!). It was brilliant. I probably weigh a ton more than I did, but it was worth it!
(2 reviews)
 

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