This Manchester Tart is quick and easy to make because the pastry shell can be bought already made. This old school pud has a layer of raspberry jam, sliced banana and homemade custard. Decorated with desiccated coconut and a cherry on top!
Total time: 130 minutes
Prep time: 10 minutes
Yields: 8 servings
Cuisine: British
Number of ingredients: 10

Ingredients:

1 ready-made sweet pastry case, Mine was from Asda and measured approx. 21cm.

400 ml milk, whole or semi-skimmed is fine

1 tsp vanilla bean paste, or vanilla extract

3 large egg yolks

50 g caster sugar

25 g custard powder

150 g seedless raspberry jam

1 banana

50 g desiccated coconut

8 glace cherries

Nutrition:

Calories: 309 calories

Carbohydrate: 20 grams carbohydrates

Cholesterol: 82 milligrams cholesterol

Fat: 8 grams fat

Fiber: 1 grams fiber

Protein: 3 grams protein

Saturated Fat: 5 grams saturated fat

Serving Size: 1 grams

Sodium: 36 grams sodium

Sugar: 13 grams sugar

Unsaturated Fat: 0 grams unsaturated fat

Add the milk and vanilla bean paste to a medium-sized saucepan, bring to the boil then remove from the heat.

In a bowl whisk together the egg yolks, caster sugar and custard powder.

Slowly pour the hot milk into the bowl, whisking as you pour.

Transfer the contents of the bowl back into the saucepan placed over a medium heat. Simmer for 2-3 minutes stirring continuously until the mixture gets very thick. When it thickens, turn off the heat and leave to cool.

Meanwhile, spread the raspberry jam over the pastry base. Thinly slice the banana and add the slices on top of the raspberry jam. Pour over the custard, use a spoon to level the top. Sprinkle over the desiccated coconut and place the glace cherries on top. Refrigerate for 2-3 hours or until the custard has set.

Tags:

make manchester tart with banana

Manchester Tart - sweet shortcrust pastry, raspberry jam, optional sliced bananas, set custard
Duration: 14:21

Manchester tart is a distinctly light and fluffy dessert consisting of custard, whipped cream Duration: 8:42

Barrington shows you how to make a delicious, quick and easy banana and custard tart Duration: 8:18

I've been meaning to try to make a Manchester tart for ages. It's a fairly local dish although not all that common to find... and consists a host of things we both love! Bananas, dessicated coconut, jam and custard. A Northern dish made using exotic ingredients like bananas and coconut!
Yields: 0 servings
Number of ingredients: 19

Ingredients:

Base

150g unsalted butter

100g caster sugar

1 free-range egg, beaten

175g plain flour

1 tsp baking powder

Filling

200g raspberry jam ( I used some of the raspberry jelly I made in the summer)

2 tbsp caster sugar

3 tbsp rum

50g unsalted butter

4 medium bananas, sliced

Custard

560ml semi-skimmed milk

3 free-range egg yolks

3 tbsp caster sugar

4 tbsp custard powder

Topping

50g dessicated coconut

Nutrition:

Serving Size: 6-9 slices

Preheat the oven to 180°C/160°C Fan/Gas mark 4

Lightly grease or line the base of an 18cm/7inch square cake tin with baking paper

Cream the butter and sugar until fluffy. Beat in the egg, then fold in the flour mixed with the baking powder

Flatten the mixture into the tin using a small angled palette knife and bake for 12-15 minutes or until light golden

Remove from the oven and allow to cool in the tin for 30 minutes

Spread the dessicated coconut evenly on a shallow baking tray and toast in the oven for no more than 5 minutes. Shaking once or twice to get an even colour

For the filling, spread the cooled base with the jam/jelly

Heat a large frying pan over a high heat. Add the sugar to the pan and melt to form a caramel, swirling all the time

Carefully add the rum (I had an unplanned flambé experience!), then whisk in the butter

Add the banana slices and toss gently or turn with tongs until coated & caramelised

Layer on top of the raspberry jam/jelly, then place in the fridge for 30 minutes

For the custard, put 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

Pour a little of the hot milk on to the mixture, whisk well, then add it back to the hot milk

Cook the custard over a low heat, stirring constantly with the whisk, until the mixture is very thick

Pour the custard on to the banana caramel mixture then sprinkle the toasted coconut on top

Refrigerate for 30-40 minutes until the tart is set

Slice & serve

It might be a quicker option, but this tasty Manchester tart is still full of creamy flavour!
Total time: 15 minutes
Prep time: 15 minutes
Yields: 4 servings
Number of ingredients: 8

Ingredients:

Large ready-made pastry shell

300ml milk

3 tbsp custard powder

3 tbsp caster sugar

1 tsp vanilla bean paste

3 tbsp plum jam

4 tbsp desiccated coconut

Raspberries, to decorate

How to cook:

Place the milk, vanilla bean paste, custard powder and sugar in a saucepan over medium heat. Stir continuously for approximately 10 minutes, until smooth and thick. Cover with cling wrap to prevent a skin forming. Cool.

Spread pie shell with plum jam. Top with half the desiccated coconut. Pour the cooled custard over the coconut. Sprinkle with the remaining custard. Chill for 30 minutes. Serve.

Debbie Major has scoured the British recipe archives in search of traditional recipes that are ripe for revival – and a place on our plates. Here’s a sweet northern favourite, a Manchester tart, that might take you straight back to your schooldays.
Total time: 60 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 12 servings
Cuisine: British recipes
Number of ingredients: 16

Ingredients:

6 tbsp quality raspberry conserve

50g desiccated coconut, lightly toasted in a dry pan

For the pastry

175g plain flour, plus extra to dust

50g icing sugar

90g chilled unsalted butter, cubed

1 medium free-range egg yolk

1 tbsp ice-cold water

For the custard

4 large free-range egg yolks

5 tbsp caster sugar

5 tbsp custard powder

1 tbsp vanilla bean paste

750ml whole milk

You’ll also need…

23cm loose-bottomed tart tin

Nutrition:

Calories: 280kcals

Fat: 13.6g (8.3g saturated)

Protein: 5.5g

Carbohydrate: 33.3g (18.4g sugars)

Fiber: 1.3g

For the pastry, sift the flour, icing sugar and a pinch of salt into a food processor. Add the butter, then pulse until the mixture resembles fine breadcrumbs. Beat the egg yolk with the ice-cold water, add it to the bowl and process briefly until the mix comes together to form a ball. (Or, in a large bowl, rub the butter into the flour, icing sugar and a pinch of salt until it resembles breadcrumbs, then beat the egg yolk with the iced water and mix into the flour mixture using a table knife until it comes together.) Turn out onto a floured surface and knead briefly until smooth, then roll out thinly and use to line the base and sides of the tart tin. Trim the edges, then chill for 20 minutes.

Heat the oven to 180°C/160°C fan/gas 4 and put a baking sheet on the middle shelf to heat. Line the pastry case with non-stick baking paper or foil, fill with a thin layer of ceramic baking beans (or uncooked rice), then bake for 25 minutes until the edges are biscuit-coloured. Remove the paper/foil and beans/rice, then protect the top edges of the pastry with strips of foil. Bake for 5 minutes more or until the base of the case is crisp and golden (see tips). Remove and leave to cool, then spread the raspberry conserve over the base of the tart case.

For the custard, mix the egg yolks, sugar, custard powder, vanilla paste and 3 tbsp of the milk in a heatproof bowl until smooth. Pour the rest of the milk into a non-stick pan and heat until almost boiling.

Gradually stir the warm milk into the egg yolk mixture, then return it all to the pan and cook over a medium heat, stirring all the time, until the mixture is smooth and thick (see tips). Pour the custard into the pastry case and lightly level the top. Sprinkle with the desiccated coconut, then chill for at least 1 hour or until cold enough to slice. Serve cut into thin wedges.