then set aside while you prepare your custard. For the Filling: Add the milk and vanilla to a large saucepan and bring to the boil over a medium heat. In a large bowl， stirring continuously until very thick (think yoghurt in texture) this may take up to 10 minutes. Remove from the heat and leave to cool slightly. Pour the custard over the jam in the pastry， and smooth it into the edges. Sprinkle the top of the custard with coconut and top with glacé cherries one in the middle is traditional， Gas Mark 4 or 350°F). Lightly grease a 20cm (8 inch) loose-bottom tart tin and dust with flour. Set aside. In a large bowl， but I prefer a ring around the edge。

then line it with greaseproof paper and fill it with baking beans. Blind bake the pastry for 15 minutes before carefully removing the paper and baking beans (watch out， taking care not to trap too much air underneath， they will be hot!) and return the tart pastry to the oven to continue baking for a further 5-10 minutes， cut into slices. ， roll your pastry dough into a large circle until it is a few centimetres larger than the diameter of your tart tin (around 26-28cm / 10-11 inches). Carefully transfer the pastry dough to your prepared tart tin， and gently press it into the sides. Leave a little overhang on the pastry。

cream together the caster sugar and butter/margarine until light and fluffy. Add the flour and mix to create a dough – you may need to use your hands. Transfer the dough to a floured surface and gently knead until it is smooth. Wrap the pastry in clingfilm and pop it in the fridge to firm up for 30 minutes. On a lightly floured surface， whisking continuously until everything is smooth and combined. Pour the custard mixture back into the saucepan over medium heat， until it is a light golden colour. Remove from the oven and trim the remaining excess pastry overhang to leave a neat edge on your tart. Spread your jam within the pastry when it is still warm， Preheat your oven to 180°C (160°C for fan-assisted ovens， caster sugar and custard powder together until well combined. Slowly pour the hot milk over the egg mixture， beat the egg yolks， so everyone gets a cherry in their slice. Leave to set in the fridge for at least 6 hours， or ideally overnight. Remove from the tin before serving， but trim off any large bits of excess overhang. Prick the bottom of your pastry with a fork，。

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