Using a shop-bought pastry case makes this Manchester Tart so quick and easy. This old school pud has a layer of raspberry jam, sliced banana and homemade custard. Decorated with desiccated coconut and a cherry on top!
You could absolutely make your own sweet shortcrust pastry for Manchester Tart. If you're so inclined check out my Lemon Tart recipe which uses a really simple homemade pastry.
Or you might go down the route of a sheet of shortcrust pastry, like the one I used for this Easter Cream Tart. However, possibly the simplest and least time-consuming option is a ready-made shop-bought sweet pastry case.
I am all about making recipes simple and easy and there's nothing wrong with buying a case. Nothing wrong with making one either. You do you!
Old School Pudding
There's nothing like a bit of nostalgia when it comes to dessert and this Manchester Tart will take you right back to the 80s faster than you can say Body Shop White Musk!
Why is it called Manchester Tart?
A Manchester Tart is a traditional English custard pie, hailing from, you guessed it: Manchester. It was a very popular school pudding that was served up in the 70s and 80s.
Some might say it's old-fashioned but in my mind, the 80s were only 20 years ago...
It's actually a variation of a dessert called Manchester Pudding that was first recorded by Mrs Beeton, a Victorian cookery writer.
Should it have bananas?
My version of Manchester Tart has a layer of thinly sliced banana in between the jam and custard. That's the way I remember having it at school but you can leave the banana out if you want to.
How to make it
This is almost a no-bake dessert because if you're using a ready-made pastry case all you need to do is make the custard, which is really easy.
Step One: Heat the milk and vanilla bean paste (or extract) in a medium-sized saucepan. Bring it just to the boil and then turn the heat off.
Step Two: In a separate bowl, add the egg yolks, caster sugar and custard powder.
Use a whisk to thoroughly mix together then slowly pour in the hot milk, whisking as you pour.
Step Three: Tip the contents of the bowl back into the saucepan you used for heating the milk.
Set the saucepan over a medium heat and whisk continuously for a couple of minutes. The mixture will get very thick, as soon as you feel and see it thickening remove it from the heat and set it aside to cool.
Step Four: Spread the raspberry jam over the bottom of the pastry case.
Step Five: Thinly slice a banana and arrange the slices on top of the strawberry jam.
Step Six: Pour the custard on top.
Amy's tip: Depending on the size of your pastry case, you might have some excess custard. I transfer any leftovers into small containers and keep them in the fridge for a quick custard pot pudding.
Step Seven: Sprinkle over the desiccated coconut and add the glace cherries on top. Refrigerate for 2-3 hours or until the custard has set.
I hope you love this Manchester Tart as much as we do and it brings back some fond memories for you!
More Old School desserts
- 1 ready-made sweet pastry case, Mine was from Asda and measured approx. 21cm.
For the custard
- 400 ml milk, whole or semi-skimmed is fine
- 1 tsp vanilla bean paste, or vanilla extract
- 3 large egg yolks
- 50 g caster sugar
- 25 g custard powder
- 150 g seedless raspberry jam
- 1 banana
- 50 g desiccated coconut
- 8 glace cherries
- Add the milk and vanilla bean paste to a medium-sized saucepan, bring to the boil then remove from the heat.
- In a bowl whisk together the egg yolks, caster sugar and custard powder.
- Slowly pour the hot milk into the bowl, whisking as you pour.
- Transfer the contents of the bowl back into the saucepan placed over a medium heat. Simmer for 2-3 minutes stirring continuously until the mixture gets very thick. When it thickens, turn off the heat and leave to cool.
- Meanwhile, spread the raspberry jam over the pastry base. Thinly slice the banana and add the slices on top of the raspberry jam. Pour over the custard, use a spoon to level the top. Sprinkle over the desiccated coconut and place the glace cherries on top. Refrigerate for 2-3 hours or until the custard has set.
- I used an "extra special" ready-made sweet pastry case from Asda. It measured approx. 21 cm.
- If using banana it is best to eat the Manchester Tart on the day it's made because otherwise the bananas will go brown and look unappetising.
- If making without banana the Manchester tart will keep for 2-3 days in the fridge.
- Any excess custard can be stored in small containers and stored in the fridge for 2-3 days. They are a brilliant quick pudding to have on hand!
Nutrition Information:Yield: 8 Serving Size: 1 grams
Amount Per Serving: Calories: 309Total Fat: 8gSaturated Fat: 5gUnsaturated Fat: 0gCholesterol: 82mgSodium: 36mgCarbohydrates: 20gFiber: 1gSugar: 13gProtein: 3g