Cakes & Bakes: Manchester Tart

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Home-made Manchester tart | H is for Home

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!

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

Serving Size: 6-9 slices

Manchester Tart


  • 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


  1. Preheat the oven to 180°C/160°C Fan/Gas mark 4
  2. Lightly grease or line the base of an 18cm/7inch square cake tin with baking paper
  3. Cream the butter and sugar until fluffy. Beat in the egg, then fold in the flour mixed with the baking powder
  4. Flatten the mixture into the tin using a small angled palette knife and bake for 12-15 minutes or until light golden
  5. Remove from the oven and allow to cool in the tin for 30 minutes
  6. 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
  7. For the filling, spread the cooled base with the jam/jelly
  8. 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
  9. Carefully add the rum (I had an unplanned flambé experience!), then whisk in the butter
  10. Add the banana slices and toss gently or turn with tongs until coated & caramelised
  11. Layer on top of the raspberry jam/jelly, then place in the fridge for 30 minutes
  12. For the custard, put the milk in a saucepan, bring to the boil, then reduce the heat
  13. In a bowl, whisk the egg yolks, sugar, custard powder and an extra splash of milk together until smooth
  14. Pour a little of the hot milk on to the mixture, whisk well, then add it back to the hot milk
  15. Cook the custard over a low heat, stirring constantly with the whisk, until the mixture is very thick
  16. Pour the custard on to the banana caramel mixture then sprinkle the toasted coconut on top
  17. Refrigerate for 30-40 minutes until the tart is set
  18. Slice & serve