1. To make the custard, bring the milk and vanilla up to the boil in a large Smeg saucepan over a medium heat. Continuously stir the custard.
2. In a separate bowl, beat the egg yolks, caster sugar and custard together, using the Smeg Hand Mixer, until well combined.
3. Slowly pour the hot milk mixture over the egg mixture whisking continuously until everything is smooth and well combined.
4. Tip the custard mixture back into the pan and cook over a medium/low heat, stirring continuously for 2 – 3 mins until thick.
5. Remove from the heat and leave to cool slightly.
6. Spread the jam over the base of the prebaked shortcrust pastry case. Then pour over the custard until smooth. Smooth with the back of a spoon or spatula.
7. Sprinkle over the coconut and dot the maraschino cherries around the edge
8. Put into the blast chiller for 15 minutes.
Personalise!
Choose from the selection of ingredients below to make this dish more exciting – some examples are below:
• Add a layer of thinly sliced banana, strawberries or even stewed rhubarb under the custard for a more refreshing taste.
• Instead of raspberry jam use another variation!
• Decorate with as little or as many cherries as possible!
• Top the tart with desiccated coconut or grated chocolate.
• Why not flavour the custard – add chocolate, an extract or even coconut milk to the custard
