Manchester tart traybake recipe

Jennie McAlpine's back and this time she's baking us one her favourite puddings, Manchester Tart!

Serves 4

Ingredients1pkt shortcrust pastryIcing sugar for rolling out

For the custard and assembly300ml whole milk300ml double cream1tsp vanilla extract6 medium free range egg yolks120g caster sugar4tbsp corn flour450g raspberry jam50g desiccated coconut150g fresh raspberries250ml double cream150g fresh raspberries50g toasted desiccated coconut

For the raspberry sauce300g frozen raspberries1-2tbsp or to taste icing sugar, plus extra for dusting

MethodFor the pastry1. Line a deep sided 22cm square or rectangle tray with greaseproof paper making sure it is higher than the tin and you can get hold of it.2. Roll out the pastry on a flat surface dusted with icing sugar and line the tray.3. Prick the base of the pastry with a fork and line with greaseproof or cling film and then add baking beans or uncooked rice. Place in the fridge for at least 30 minutes.4. Pre-heat the oven to 200C.5. Place the rested pastry case in the oven for 15 minutes. Allow to cool before filling.

For the custard and assembly1. While the pastry case is resting, cooking and cooling you can make the custard.2. Place the cream and milk into a large saucepan and gently warm.3. Place the eggs, sugar, corn flour and vanilla into a large glass bowl and whisk until it becomes pale and thick.4. Gradually add the warm milk and cream to the eggs and whisk and then put back in the pan.5. Cook until it thickens and allow to cool. To stop a skin forming dust the top of the custard with icing sugar.6. Whisk the double cream and then stir in the custard.7. Spread the jam on the bottom of the cooked pastry base and sprinkle with some of the raspberries and sprinkle with the untoasted coconut.8. Pour the cooled custard mix all over and dot with the remaining fresh raspberries.9. Sprinkle the toasted coconut over the top.10. Place in the fridge for 30 minutes.

For the raspberry sauce1. Place the frozen raspberries into a food processor or a hand blender and add the icing sugar and blend until smooth.2. Put through a sieve and check the sweetness of the sauce.

To serve1. Place a spoonful of sauce onto a serving plate and a piece of the tart on top. Dust with icing sugar.