Manchester Tart

1. Preheat the oven to 200C/400F/Gas 6. Grease a 24cm/10in tart tin with butter.

2. Roll out the shortcrust pastry onto a lightly floured work surface to a 0.5cm/1/4in thickness. Line the prepared tart tin with the pastry. Prick the pastry several times with a fork, then set aside to rest for 30 minutes.

3. When the pastry case has rested, place a sheet of baking parchment into it and half-fill with baking beans. Transfer the pastry case to the oven and bake for 15 minutes, or until pale golden-brown.

4. Remove the baking parchment and baking beans and return the pastry case to the oven for a further 4-5 minutes, or until pale golden-brown.

5. Spread the raspberry jam onto the pastry base in an even layer. Sprinkle over half of the desiccated coconut.

6. Bring the milk and vanilla extract to the boil in a pan, then reduce the heat to a simmer and simmer for 1-2 minutes.

7. In a bowl, beat together the egg yolks, sugar and cornflour until well combined.

8. Pour the hot milk and vanilla mixture over the egg and sugar mixture, whisking continuously, until the mixture is smooth and well combined.

9. Return the mixture to the pan and heat slowly, stirring continuously, until the mixture is thick enough to coat the back of the spoon.

10. Pour the mixture into the pastry case, then sprinkle over the remaining desiccated coconut. Set aside until the filling has set (it should be firm but with a slight wobble).

11. When the filling mixture has set, the Manchester tart is ready to serve. Serve cold with cream or ice cream.