Manchester Tart

250ml whole milk
250ml double cream
2 tsps vanilla bean paste
4 large egg yolks
75g caster sugar
1 tbsp cornflour
150g raspberries
2 tbsps raspberry jam
20.5cm round pre-cooked sweet
shortcrust pastry case
50g desiccated coconut

1. Heat the milk, cream and vanilla in a heavy-based pan until bubbles appear around the edge of the mixture.
2. Meanwhile in a large bowl whisk the egg yolks, sugar and cornflour to combine.
3. Pour in the milk mixture, mixing all the time. Return mixture to the empty pan and cook, stirring, over medium heat until
it boils for one minute.
4. Pour into a bowl, cover the surface with clingfilm and leave to cool.
5. Cook the raspberries and jam in a pan for 5 minutes, take off the heat and leave to cool.
6. Once cooled, layer the raspberry jam at the bottom of the pastry case and carefully spoon the custard over the top.
7. Sprinkle with desiccated coconut and serve with fresh raspberries.

Add a layer of sliced banana between the jam and custard for an extra retro feel.