A custard tart topped with raspberries and dusted with icing sugar on a white plate with a pink background

Manchester tart

  • serves 6
  • Easy

Homemade custard really elevates the flavour of this classic tart – although to speed things up you can buy the pastry pre-made, if you like

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Make this classic Manchester tart for dessert or afternoon tea, then check out our custard tart, treacle tart, Bakewell tart, gypsy tart and more traditional British desserts.

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Ingredients

  • desiccated coconut 7 tbsp
  • icing sugar 30g
  • plain flour 300g
  • butter 150g, cold, cubed
  • raspberry jam 200g
  • banana 1, sliced
  • raspberries 100g, plus more to serve
  • glacé cherries (optional)

CUSTARD

  • whole milk 500ml
  • cornflour 3½ tbsp
  • egg yolks 4 (we used Clarence Court Burford Browns)
  • caster sugar 50g
  • vanilla bean paste 1 tsp, or 1 vanilla pod, split

Method

  • Step 1

    Put 2 tbsp of the coconut, and all the icing sugar and flour in a food processor with a pinch of salt and whizz to combine. Add the butter and pulse until it looks like damp sand. Add 2-4 tbsp of cold water and pulse again until it forms a ball. Cover and chill for 20 minutes.

  • Step 2

    To make the custard, mix 3 tbsp of the milk with the cornflour in a small bowl until smooth. Heat the remaining milk in a heavy-based pan until steaming. Put the remaining custard ingredients, along with the cornflour mixture, into a heatproof bowl, and whisk to make a golden paste. Pour the hot milk over the yolks, continually stirring, until smooth. Transfer back to the pan and heat slowly, stirring for 5-8 minutes or until thickened – it should thickly coat the back of a wooden spoon. Remove from the heat, strain into a clean bowl and cover the surface with baking paper. Leave to cool while you blind bake the pastry – it will thicken more as it cools.

  • Step 3

    Heat the oven to 200C/fan 180C/gas 6. Roll out the pastry and use it to line a 23cm tart tin. Prick the base and line with baking paper and baking beans. Cook for 15 minutes, then remove the beans and paper, and cook for another 5-10 minutes or until pale golden, crisp and completely cooked through.

  • Step 4

    Spoon the raspberry jam over the base of the pastry, add the banana and scatter over the raspberries. Sprinkle over 2 tbsp of desiccated coconut. Mix the cooling custard briefly then pour into the filling. Sprinkle with the remaining 3 tbsp of coconut to cover, and chill for 4 hours until set. Decorate with fresh raspberries or glacé cherries to serve.

Love custard? Try our baked rhubarb and custard cheesecake

Baked Cheesecake with Rhubarb and Custard cut into slices

Nutritional Information

  • Kcals 770
  • Fat 39g
  • Saturates 25.6g
  • Carbs 89.7g
  • Sugars 43.4g
  • Fibre 6g
  • Protein 11.7g
  • Salt 0.6g
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