• Grease a 20cm/8inch fluted loose-bottomed tart tin approx 1.25 inch/3.5 cm deep.

Make the All Butter Shortcrust Pastry

• Blitz together the flour
200 g

  plain white All purpose flour


  and butter 100 g butter in a food processor until you have a fine breadcrumb consistency. Use your fingertips and the 'Rub In' method if you don't have a food processor.
• Add the egg 1 whole medium egg and enough water 2 teaspoons cold water to bring the pastry to a smooth, firm dough.
• Flatten the dough a little, then wrap it in cling film or baking parchment and place it in the fridge for at least 30 minutes to rest and firm up. TIP: The pastry can remain in the fridge overnight or for a few days if you want to make the tart later.
• Roll out the pastry between two sheets of baking parchment or a lightly floured surface to fit the size of the tart tin and no more than ⅛th inch 2-3 mm thick.
• Fit the pastry into the tart tin, using your fingers to get into the corners. Let the pastry overlap the edges.
• Remove the excess pastry by cutting through the top of the tart tin with your rolling pin. Tip. Wrap and freeze the excess pastry to use another time. Use it as a pie topping or small tarts or pies.
• Neaten the edges and sides using your thumb and fingertips, allowing the pastry to lift slightly above the top edges of the tin. This allows for a small amount of shrinkage during baking.
• Make small holes, with a fork, in the base of the pastry dough. Cover the pastry with baking parchment and return to the fridge to rest again for about 30 minutes.
• Preheat the oven to 200c in a fan oven and place a baking tray on the middle shelf to heat up.
• When ready to bake, remove the pastry case from the fridge and cover the baking parchment with baking beans.
• Bake on the preheated baking tray for 20 minutes or until the pastry is cooked and feels dry when touched.
• Remove the baking beans and parchment, and return to the oven for a few more minutes until the pastry is slightly golden. Leave in the tin to cool completely.
• Pro tip: To neaten the edges further, use a small serrated knife and carefully file away the top edges of the pastry case. Take care not to break any of the tart casing.

Make the Thick Custard Filling

• While the shortcrust pastry tart is baking, now is the time to make the thick custard.
• In a large bowl, beat together the egg yolks 3 medium egg yolks, sugar 50 g caster sugar and vanilla extract 1 teaspoons vanilla extract. until light in colour. Add the cornflour 30 g corn flour or plain flour and mix until well combined.
• Heat the cream 150 ml single cream and milk 300 ml whole milk to just below boiling point in a small pan, then carefully pour this into the bowl containing the egg and sugar mixture. Mix until well combined.
• Pour the custard back into a clean pan, stirring continuously with a spatula, and bring the custard slowly to a simmer. It will soon begin to thicken.
• As it thickens, take off the heat and stir until you have a smooth custard. If needed, return to the heat to thicken further while stirring continuously.
• TIP: Test for thickness by spreading your finger over the back of a spoon.
• When the custard has thickened, pour it into a clean, heat-proof dish and leave it to cool completely.
• TIP: Place a sheet of clingfilm over the top of the custard surface to help prevent skin from forming.
• Place the custard in the fridge if you plan to make the Manchester tart the next day. You may need to give it a mix before spreading it into the pastry case.
• When the pastry tart has cooled completely, spread the base with the jam 100 g Strawberry Jam and scatter half of the coconut 50 g desiccated coconut over the top.
• Spread the cold, thick custard over the top of the jam and coconut.
• Sprinkle the top with the remaining coconut and decorate with Glace cherries. Place the tart in the fridge for a few minutes to set and firm up before slicing.