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 of a host of things we both love – bananas, dessicated coconut, jam and custard. A Northern dish made using exotic ingredients like bananas and coconut!

I found and slightly adapted a Marcus Wareing recipe I found online. There are lots of stages – it’s not quick to whip up, but it’s a scrumptious, filling dessert – I’ll be making it again soon!

Manchester Tart

Marcus Wareing

Print recipe Pin recipe

Course Dessert

Cuisine British

Ingredients

  

For the base

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

For the filling

• 200 g raspberry jam I used some of the raspberry jelly I made in the summer
• 2 tbsp caster sugar
• 3 tbsp rum
• 50 g unsalted butter
• 4 medium bananas sliced

For the custard

• 560 ml semi-skimmed milk
• 3 free-range egg yolks
• 3 tbsp caster sugar
• 4 tbsp custard powder

For the topping

• 50 g dessicated coconut

Instructions

 

• 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

Keyword bananas, coconut, custard tart, tart