Manchester tart

servings6
3 hours 10 minutes

Ingredients

Manchester tart base

  • 150g of unsalted butter
  • 100g of caster sugar
  • 1 free-range egg, beaten
  • 175g of plain flour
  • 1 tsp baking powder

Manchester tart filling

  • 200g of raspberry jam
  • 2 tbsp of caster sugar
  • 2 tbsp of rum
  • 2 tbsp of unsalted butter
  • 4 bananas, ripened and sliced

Custard

  • 750ml of semi skimmed milk
  • 4 free-range egg yolks
  • 4 tbsp of caster sugar
  • 5 tbsp of custard powder

Topping

  • 50g of desiccated coconut

Method

1
Preheat the oven to 180°C/gas mark 4. Grease a 30cm x 20cm x 5cm baking tin and line with baking paper
2
To make the Manchester tart base, cream the butter and sugar until fluffy. Beat in the egg, then fold in the flour mixed with the baking powder
  • 150g of unsalted butter
  • 100g of caster sugar
  • 1 free-range egg
  • 175g of plain flour
  • 1 tsp baking powder
3
Flatten the mixture into the tin using the back of a spoon and bake for 12–15 minutes or until light golden. Remove from the oven and allow to cool in the tin for 30 minutes
4
Once cool, spread the cooled base with the jam and set aside
  • 200g of raspberry jam
5
To make the Manchester tart filling, heat a frying pan over a high heat. Add the sugar to the pan and melt to form a caramel, swirling all the time. Add the rum, then whisk in the butter. Add the banana slices and toss gently until coated and caramelised
  • 2 tbsp of caster sugar
  • 4 bananas
  • 2 tbsp of unsalted butter
  • 2 tbsp of rum
6
Layer the filling on top of the raspberry jam, then place in the fridge for 30 minutes
7
To make the custard, place the milk in a saucepan, bring to the boil, then reduce the heat. In a bowl, whisk the egg yolks, sugar, custard powder and an extra splash of milk together until smooth
  • 750ml of semi skimmed milk
  • 4 free-range egg yolks
  • 4 tbsp of caster sugar
  • 5 tbsp of custard powder
8
Pour a little hot milk over the mixture, whisk well, then add it back to the hot milk. Cook the custard over a low heat, stirring constantly, until the mixture is very thick
9
Pour the custard on top of the banana caramel mixture, sprinkle with the coconut, then refrigerate for 30–40 minutes until the tart is set. Slice and serve
  • 50g of desiccated coconut