Marcus Wareing's Manchester Tart Slice

A traditional treat to take you back to your childhood.

Method

1. Preheat the oven to 180C/160C fan/350F/gas 4. Grease a 30cm x 20cm x 5cm baking tin and line with baking paper.
2. Cream the butter and sugar until fluffy. Beat in the egg, then fold in the flour mixed with the baking powder.
3. Flatten the mixture into the tin using the back of a spoon and bake for 12-15 minutes or until light golden. Remove from the oven and allow to cool in the tin for 30 minutes.
4. For the filling, spread the cooled base with the jam.
5. Heat a frying pan over a high heat. Add the sugar to the pan and melt to form a caramel, swirling all the time. Add the rum, then whisk in the butter. Add the banana slices and toss gently until coated and caramelised. Layer on top of the raspberry jam, then place in the fridge for 30 minutes.
6. 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 egg mixture, whisk well, then add it back to the hot milk. Cook the custard over a low heat, stirring constantly, until the mixture is very thick.
7. Pour the custard on top of the bananas, sprinkle with the coconut, then refrigerate for 30-40 minutes until set.

Ingredients

Base

Baking Powder 1tsp
Plain Flour 175g
Medium Free-range Egg Beaten 1
Caster Or Granulated Sugar 100g
Unsalted Butter Softened 150g

Custard

Semi-skimmed Or Whole Milk 750ml
Medium Free-range Yolks 4
Caster Sugar 4tbsp
Custard Powder 5tbsp

Filling

Ripe Bananas Sliced 4
Unsalted Butter (about 40g) 2tbsp
Rum 2tbsp
Caster Or Granulated Sugar 2tbsp
Raspberry Jam 200g

Topping

Dessicated Coconut 50g

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