Manchester tart ….. Skinny shortcrust pastry with a base filling of raspberry ja…

Manchester tart ….. Skinny shortcrust pastry with a base filling of raspberry jam, thinly sliced banana and easy thickset custard topped with toasted coconut …. It is a easy recipe model which creates this tasty tart nonetheless filled with flavour
Save time through the use of ready-made pastry and custard powder for this straightforward Manchester tart, it nonetheless has all the stunning flavours of this basic northern dessert

Substances

butter, for the tin
1 sheet ready-rolled shortcrust pastry
3/four pint complete milk
2 tbsp custard powder
2 tbsp caster sugar
2 tbsp raspberry jam
3tbsp desiccated coconut
2 bananas sliced thinly
handful of raspberries, to embellish

Methodology

Warmth oven to 200C/180C fan/fuel 6. Butter a 22cm spherical loose-bottomed tart tin, then use the sheet of pastry to line the tin. Prick the bottom with a fork, then lay a sheet of baking parchment on high and fill with baking beans. Bake for 20 minutes. Take away the beans and baking parchment and cook dinner for an extra 5 minutes. Take away from the oven and go away to chill.
To make the custard, put a bit milk, custard powder, sugar in a bowl and blend to a easy consistency, put the remaining milk in a pan on medium warmth till it reaches boiling level, add this to the custard combine and hold stirring till easy, switch again to the pan on medium warmth, stirring constantly round 5-10 minutes till it thickens. Take away from warmth and go away to chill and canopy with cling movie to cease a pores and skin forming.
In a small frying pan on a low warmth, heat the coconut till toasted, watch out to not burn
As soon as the bottom and custard have cooled, unfold the jam over the pastry and layer the skinny banana slices.
Pour within the custard, then sprinkle with the toasted coconut and chill. Adorn with raspberries and serve.
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