Manchester Tart

Preheat oven to 190°C/fan 170°C/gas mark 5.

For the pastry base, place the Fate Low Protein All-Purpose Mix, margarine and caster sugar in a bowl and rub between your fingertips to a breadcrumb consistency.

Add the water to the breadcrumbs and mix to form a pastry dough.

Leave to rest for 10 minutes.

For the filling, pour the ProZero, custard powder and sugar into a small saucepan, over a gentle heat and stir well.

Keep stirring until the mixture starts to simmer and thickens and remove from the heat.

Add the mixture to a large bowl and use a hand-held blender to blend for 30-40 seconds, then leave to cool.

Place the pastry dough onto a clean dusted work surface and knead for 1 minute, until smooth.

Using a rolling pin, roll the pastry out between two pieces of grease proof paper to a 28cm diameter circle.

Lift the pastry into the pastry dish using the rolling pin and press the pastry around the edge of the dish using your thumb.

Cut the excess pastry from the sides of the dish and using a fork, prick the pastry base.

Bake in the oven for 20 minutes or until golden brown.

Set aside and allow to cool.

Using the back of a spoon spread the jam around the base of the pastry.

Pour the cooled custard mixture over the jam, sprinkle over the desiccated coconut and top with the glacé cherry half.

Allow to chill in the fridge for 3-4 hours or until set.