Manchester Tart
Crisp shortcrust pastry layered with tangy raspberry jam, fresh banana slices, rich vanilla custard, and toasted desiccated coconut.
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •23cm loose-bottomed tart tin
- •rolling pin
- •greaseproof paper
- •ceramic baking beans
- •saucepan
- •balloon whisk
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 19 g
- carbs
- 48 g
- fibre
- 2 g
- protein
- 6 g
- calories
- 380 kcal
Instructions
- 1
Rub the chilled butter into plain flour and 1 tbsp caster sugar until it looks like breadcrumbs.
- 2
Add 2 tbsp cold water, bringing the mixture together into a smooth pastry disc.
- 3
Roll the pastry on a floured surface and line a 23cm loose-bottomed tart tin.
- 4
Prick the pastry base with a fork and chill in the fridge for 20 minutes.
- 5
Preheat your fan oven to 180°C.
- 6
Line the pastry with greaseproof paper and ceramic baking beans, then blind bake (bake empty to crisp) for 15 minutes.
- 7
Remove beans and paper, then bake for 8 minutes until golden and crisp.
- 8
Whisk egg yolks, remaining sugar, cornflour, and vanilla extract in a heatproof bowl until smooth.
- 9
Heat milk and double cream in a saucepan over medium hob heat until steaming.
- 10
Whisk hot milk gradually into the egg mixture, return to the pan, and simmer until thick and glossy.
- 11
Spread raspberry jam over the cold pastry base, then arrange the sliced bananas evenly on top.
- 12
Pour the warm custard over the fruit, scatter toasted desiccated coconut, garnish with cherries, and chill until set.
Chef's tips
Ensure the custard cools to lukewarm before pouring over the bananas so the fruit does not brown. Toast the desiccated coconut gently in a dry frying pan for two minutes to enhance its nutty flavour.
Ingredient substitutions
- seedless raspberry jam → strawberry jam
- glacé cherries → fresh raspberries
Storage
Keep the tart covered in the fridge for up to three days.
Reheating
Serve chilled or at cool room temperature; do not reheat.
Common mistakes to avoid
- •Pouring boiling custard directly over fresh bananas, making them mushy and discoloured.
- •Underbaking the pastry base, which leads to a soggy bottom once jam and custard are added.
Serving suggestions
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