To make the pastry: Place the flour, sugar and butter in a food processor. Blend until the butter and flour form a breadcrumb consistency.

Add the cold water and blend again until the mixture forms a dough. Remove from the processor and wrap in cling film, leave to rest for 30 minutes in the fridge.

Roll out the pastry on a floured surface to an even thickness and carefully line the Heart Tart Dish.

To make the filling: Ensure the oven rack is in the centre of the oven and pre-heat to 180°C/ Fan 160°C/ Gas Mark 4.

Mix the milk and water together in a saucepan and bring to the boil.

Beat together the eggs, sugar, vanilla and cornflour in a large bowl until light and frothy. Add the warm milk mixture slowly and mix well.

Return the mixture to the saucepan and cook, stirring continuously until the custard is a thick pouring consistency.

Remove from the heat and set aside to cool a little. Pour the warm custard into the lined tart dish and bake for 1 hour.

Remove from the oven and leave to cool. Then place in the refrigerator overnight to set. Brush a layer of melted apricot jam on the top of the tart before serving.

Decoration: Top the custard tart with cherries and dust with icing sugar for a speedy finish.

For a more decorative look dip the cherries in dark and white chocolate melted gently in separate bain-maries. Place each cherry on a baking tray lined with baking paper to set before adding to the tart.

Cook’s Notes

Use 250g ready-made pastry to save time.

Decorate with other seasonal berries such as raspberries, strawberries or blueberries or chocolate curls.