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Manchester Tart

Manchester Tart

By OcadoLife
Published on 28 August 2026
Manchester Tart is a traditional dessert of shortcrust pastry filled with jam and custard. This version, from MasterChef finalist and food writer Alexina Anatole, adds banana and a cream layer for next-level richness. For a flawless pastry case, handle the pastry as little as possible and let it rest in the fridge to reduce the dreaded shrink in the oven. The recipe makes enough for two tart cases – pop half in the freezer for up to 3 months.
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Time and servings

1 hr 35 minsTotal time
12Servings
45 minsPrep time
50 minsCooking time

Ingredients

  • 150g unsalted butter, softened, plus extra for greasing
  • 115g icing sugar
  • ½ tsp fine sea salt
  • 30g ground almonds
  • 1 medium egg
  • 300g plain flour, sifted
  • 35g custard powder (from a tub, not instant sachets)
  • 35g caster sugar
  • 200ml whole milk
  • 200ml full-fat coconut milk
  • 2 firm bananas, sliced into rounds
  • 1 lime, juiced
  • 140g seedless raspberry jam
  • 200ml double cream
  • 100g Greek yoghurt
  • 1 or more maraschino cherries, to decorate

Method

  • Step 1

    For the pastry, blend the butter, 90g of the icing sugar and the salt in a food processor for 45 secs until light and fluffy. Add the ground almonds, then the egg, blending briefly in between. Add the flour; pulse until the dough just comes together. Tip onto a work surface, knead briefly, then divide evenly into two. Wrap one half and freeze. Chill the other half for 30 mins.

  • Step 2

    Lightly grease a 23 cm fluted tart tin with removable base. Break off small pieces of the chilled dough and press them up the sides of the tin to a thickness of around 3mm. Continue with the remaining dough to line the base, using a flat-bottomed glass to press it out evenly to the edges. Make sure there are no gaps or thin patches. Trim the edges, prick the base all over with a fork and freeze for 1 hr.

  • Step 3

    Preheat the oven to 220°C/200°C fan/gas 7. Pop the pastry case in the oven and reduce the heat to 180°C/160°C fan/gas 4. Bake for 30 mins or until lightly golden – at the 13-min mark, carefully press the glass around the inside of the tin, nudging the pastry back up the sides (the tin will be very hot). When ready, remove from the oven; leave to cool fully in the tin.

  • Step 4

    Meanwhile, whisk the custard powder, caster sugar and 2 tbsp of the whole milk in a medium pan until smooth. Whisk in the remaining milk and the coconut milk; cook over medium heat, stirring, for about 20 mins until thickened. Pour into a bowl and cover with cling film, gently pressing so it sits on the surface to prevent a skin forming. Leave to cool, then chill until needed.

  • Step 5

    To assemble, toss the sliced bananas with the lime juice. Whisk the custard until smooth. Spread the jam over the tart base, then top with a single layer of banana. Pour over the custard and spread to the edges. Chill for at least 1 hr.

  • Step 6

    Whip the cream and remaining 25g icing sugar to soft peaks, then fold in the yoghurt. Slide the tart onto a serving plate, spoon over the cream and spread it across. Decorate with a single cherry or more, as preferred. Store leftovers covered and chilled for up to 3 days.