Manchester tart recipe

1. Dust your work surface with flour and roll the pastry out to the thickness of a £1 coin. Trim the pastry to form a 30cm circle. Use the rolling pin to help you transfer the pastry to a 23cm tart tin and carefully line the tin, using an offcut of pastry to help push it into the edges of the tin. Trim the pastry so that it overhangs the tin by 2cm, then prick the base all over with a fork and chill in the fridge for 30 mins. 
2. Preheat the oven to gas 5, 190°C, fan 170°C. Line the pastry with baking paper and baking beans, then cook for 15 mins. Carefully remove the beans and paper and return to the oven for another 8-10 mins until pale golden, crisp and cooked through. Set aside to cool completely. 
3. To make the custard, mix the egg yolks and vanilla with the caster sugar and cornflour in a large bowl to make a paste. Gently heat the milk until it begins to bubble at the edges, then remove from the heat. Gradually pour over the egg yolk mixture, whisking continuously, until smooth. 
4. Clean out the pan, pour the custard mixture back in and heat gently for 5-6 mins, stirring continuously until the custard has thickened and comes to a boil. Sieve to remove any lumps. 
5. Use a sharp, serrated knife to trim the pastry flush with the tart case and brush away any crumbs. Spoon the jam into the tart base and spread evenly. Sprinkle over 2 tbsp coconut, then pour over the warm custard. Sprinkle over the remaining coconut; set aside to cool. Once at room temperature, refrigerate the tart for 3-4 hrs until set. Sprinkle over the raspberries and cut into slices to serve. The tart will keep in the fridge for two days.

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