This traditional Manchester tart recipe is given a makeover by Marcus Wareing, with caramelised bananas layered over the usual jam filling. It was one of the signature dishes at Marcus Wareing's Gilbert Scott restaurant in London when it opened and remains one of their classics.
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Preheat the oven to 180°C/gas mark 4. Grease a 30cm x 20cm x 5cm baking tin and line with baking paper
Cream the butter and sugar until fluffy. Beat in the egg, then fold in the flour mixed with the baking powder
150g of unsalted butter
100g of caster sugar
1 free-range egg
175g of plain flour
1 tsp baking powder
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
For the filling, spread the cooled base with the jam
200g of raspberry jam
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
2 tbsp of caster sugar
34 tbsp of rum
40 tbsp of unsalted butter
Layer on top of the raspberry jam, then place in the fridge for 30 minutes
Then 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
750ml of semi skimmed milk
4 free-range egg yolks
4 tbsp of caster sugar
5 tbsp of custard powder
Pour a little hot milk over the 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
Pour the custard on top of the banana caramel mixture, sprinkle with the coconut, then refrigerate for 30-40 minutes until the tart is set. Slice and serve
50g of desiccated coconut
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