Dessert
Manchester Tart with Custard, Banana and Coconut
Original name: Manchester Tart (Custard, Banana, Coconut)
About this dish
A proper Manchester tart is a thing of quiet beauty: a buttery shortcrust base, a layer of raspberry jam, sliced banana, and a thick, vanilla-scented custard, all finished with a snowy drift of desiccated coconut. This version stays true to the classic, baked in a deep flan dish so every slice holds its shape.
It's a nostalgic pudding that deserves a revival, and it's far easier than you might think.
Ingredients
UK and US measurements are both included for every recipe.
shortcrust pastry
other250 g
Imperial measurement: 9 oz (ready-made or homemade)
raspberry jam
other3 tablespoons
bananas, ripe but firm
fruit2 large
whole milk
dairy300 ml
Imperial measurement: 1 1/4 cups
double cream
dairy200 ml
Imperial measurement: 3/4 cup plus 2 tablespoons
egg yolks
other4 large
caster sugar
other75 g
Imperial measurement: 1/3 cup
vanilla extract
other1 teaspoon
desiccated coconut
other30 g
Imperial measurement: 1/4 cup
Method
Preheat the oven and prepare the pastry case
15 minutesPreheat the oven to 200°C (400°F, gas mark 6). Roll out the shortcrust pastry on a lightly floured surface to about 3mm thick. Use it to line a 23cm (9in) fluted flan dish with a removable base. Prick the base with a fork, then chill for 15 minutes.
Blind bake the pastry
20 minutesLine the pastry case with baking paper and fill with baking beans. Bake for 15 minutes, then remove the paper and beans and bake for a further 5-8 minutes until the base is pale golden and dry. Remove from the oven and reduce the temperature to 160°C (320°F, gas mark 3).
Spread the jam and arrange bananas
5 minutesWhile the pastry case cools slightly, warm the raspberry jam in a small saucepan or microwave until runny, then spread it evenly over the base of the pastry. Peel and thinly slice the bananas and arrange them over the jam in a single layer.
Make the custard
10 minutesIn a saucepan, gently heat the milk and cream until steaming but not boiling. Meanwhile, in a bowl, whisk the egg yolks with the caster sugar and vanilla extract until pale and slightly thickened. Gradually pour the hot milk mixture over the yolks, whisking constantly. Strain the custard into a jug.
Assemble and bake
30 minutesSet the flan dish on a baking tray to catch any spills. Pour the custard carefully over the bananas. Bake at 160°C (320°F, gas mark 3) for 25-30 minutes, or until the custard is just set around the edges with a slight wobble in the centre.
Cool and top with coconut
45 minutesRemove the tart from the oven and allow it to cool completely in the tin. Once cool, scatter the desiccated coconut over the top. Chill for at least 30 minutes before slicing, which makes it neater to cut.
Equipment
- 23cm (9in) fluted flan dish or tart tin
- Baking beans
- Rolling pin
- Saucepan
- Mixing bowls
- Whisk
- Fine sieve
- Jug
Nutrition facts
Tips
- To avoid a soggy pastry base, make sure the blind bake is thorough – a pale, dry base will stay crisp once filled.
- If you have time, let the custard mixture stand for a few minutes before pouring over the bananas, this helps ensure a smooth texture.
- When slicing the tart, use a sharp knife and wipe it between cuts to keep the layers neat.
- For a more luxurious touch, lightly toast the coconut in a dry frying pan before scattering over the tart.
Serving suggestions
- Serve chilled or at room temperature with a cup of strong tea.
- For.
- For an extra treat, add a dollop of clotted cream or vanilla ice cream.
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Recipe by
Harriet Pembroke
Specialises in British cuisineHarriet makes scones with clotted cream and jam (cream first, then jam — she is a Cornish loyalist).
Describe yourself in three words: Proper, creamy, scone wars.