Manchester Tart is a journey back into childhood where this was the feature on many schools menu.  I´ve always loved the simplicity of Manchester Tart… the crisp golden pastry of the case  accompanied with slices of banana, a layer of strawberry jam and lashings  thick custard… all finished off with a layer of whipped cream and chocolate flakes. While there are many versions of this recipe on the web, this will always be the Manchester Tart of my childhood. A recipe I turn to in time of comfort without the hassle of preparing a complicated and time consuming dish.

Base

165g (6oz) short crust pastry

For the filling:

Strawberry jam
2 bananas
1 pint milk
Custard powder
Grated chocolate
1 Carton of Whipping Cream

• Preheat the oven to Gas mark 5 or 190c
• Grease a 20cm (8 inch) pie dish or flan tin. Roll out the pastry to line the dish, making sure it comes up the sides. Prick all over with a fork and put a piece of foil over the pastry, pushing it to the corners and top with baking beans. This is blind baking and is essential for preventing any unwanted soggy bottoms! Bake in the oven for 20 minutes then take off the foil and return to the oven for 5 more minutes. Leave to cool.
• When cool, spread the jam over the bottom. Slice the bananas and cover the jam with these. Then make up a thick custard (about 2 heaped tablespoons of custard powder to 1 pt milk). When the custard has cooled a bit pour it over the sliced bananas.   Leave to cool completely then put in the fridge to set.
• Whip the cream until fairly stiff but not overly so. Before serving top with the whipped cream and sprinkle with chocolate flakes. Serve in slices, cold or at room temperature.

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