Manchester Tart
A crisp pastry case with raspberry jam, a thin layer of sponge, sliced banana, thick custard and a dusting of toasted coconut.
Made with Shortcrust pastry and Victoria sponge base and Egg custard (creme anglaise). Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 15 plus chilling
- LevelMedium
- Costabout £0.82 a head
- Oven190°C (170°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make your shortcrust pastry, Victoria sponge and egg custard first (see the base recipes). Heat the oven to 190°C (170°C fan).
- 2
Roll out the pastry and line a 23 cm loose bottomed tart tin. Prick the base, line with baking paper and baking beans, and bake for 15 minutes. Remove the paper and beans and bake for 8 more minutes until pale golden. Cool.
23 min - 3
Crumble the sponge into fine crumbs. Spread the jam over the cooled pastry case, scatter over the crumbs and press down lightly. Arrange the banana slices on top.
- 4
Stir the cornflour into the milk until smooth. Pour the custard into a pan, whisk in the cornflour mixture and vanilla, and cook over a medium heat, stirring, for 3 to 4 minutes until very thick.
- 5
Pour the hot custard over the bananas and smooth the top. Cool for 30 minutes, then chill for 2 hours until firmly set.
150 min - 6
Toast the coconut in a dry pan until golden, about 2 minutes, and sprinkle on top just before serving.
2 min
Tips
- Thick custard is essential or the tart will be impossible to slice cleanly.
- Add the banana just before the custard, as it browns in the air.
- A thin layer of sponge crumbs soaks up the jam and stops the pastry from going soggy.
Storing and freezing
Keeps in the fridge for up to 2 days. Cover loosely. Do not freeze.
Questions
Is the banana essential?
No, but it is traditional and works nicely with the jam. Leave it out if you prefer.
How do I stop a soggy base?
Blind bake the pastry until it is dry and golden, spread jam thinly and add the sponge crumbs before the custard, as they absorb moisture.
Can I use shop bought pastry?
Yes, a 320 g ready rolled sheet of shortcrust works. Bake blind as in the recipe.
More made with shortcrust pastry
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
