Manchester Tart

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Quick version of Manchester Tart. Some add a layer of sliced Bananas.


1 sheet ready-rolled shortcrust pastry. Or use John’s Sweet Short Crust Pastry recipe, from the Search. 

575ml whole milk

3 tbsp custard powder

3 tbsp caster sugar

1 tsp vanilla extract

3 tbsp raspberry jam

a layer of sliced bananas (optional)

5 tbsp desiccated coconut


Heat oven to 180C fan and butter a 22cm round loose-bottomed tart tin. 

Line the tin with the pastry then prick the base with a fork, cover with greaseproof paper and fill with baking beans. Bake blind for 20 mins. Then remove the beans and paper and cook for a further 5 mins. 

Remove from the oven and leave to cool.

To make the custard, put the milk, sugar and vanilla extract in a pan on a medium heat until warm. Mix the custard powder in a little of the milk to make a slurry, then add to the pan.  Keep stirring until smooth and thick.  Leave to cool and cover with cling film to stop a skin forming.

Once the base and custard have cooled, spread the jam over the pastry and sprinkle with half the coconut. Then the sliced bananas (optional). Pour in the custard, then sprinkle with the remaining coconut and chill.

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