Manchester Tart
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
