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Manx Tart with Black Pudding, Onion and Bacon

Ready in 2 hrs 45 mins

Recipe by Graham 

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.

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'S HOT TIP:
If you can't get Manx cheese (and you probably can't!!) use any crumbly cheese like Lancashire.