Manchester Tart - cooking recipe

Ingredients

1 pie shell, store bought (pastry case)
0.5 (10 ounce) jar seedless raspberry jam
3 bananas
1 pint custard
30 g desiccated coconut (approx)

Preparation

Warm the raspberry jam and spread over the base of the pastry case.
Slice the bananas and arrange them over the top.
Pour over the custard to completely cover the bananas and sprinkle with coconut.
Refrigerate for 2 hours or until ready to serve.
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