Tart Base

1. Preheat your oven to 340⁰F (170⁰C).
2. Grease two 20 cm pie dishes or tart dishes.
3. In a mixing bowl, cream together 125 g softened butter or margarine and 1/4 cup sugar until light and combined.
4. Beat in 1 large egg and 1 tsp vanilla essence.
5. Add 1 tsp baking powder and gradually mix in 2 cups Self-Raising flour until a soft, workable dough forms. If the dough feels very sticky, add a little extra flour, 1 Tbsp at a time.
6. Divide the dough between the two prepared dishes and press it evenly over the base and slightly up the sides. Prick the bases lightly with a fork.

Filling

1. In a large bowl, combine: 1 x 397 g tin condensed milk; 200 g desiccated coconut; 500 ml ready-made custard; 1 Tbsp maizena (cornstarch)
2. Stir until everything is evenly combined and no lumps of maizena remain.

Assemble and Bake

1. Divide the filling evenly between the two prepared tart shells.
2. Decorate with glacé cherries, flaked almonds, or sprinkles, if using.
3. Bake at 340⁰F (170⁰C) for 15 to 20 minutes, or until the pastry edges are lightly golden and the filling is just set in the centre.
4. Remove from the oven and allow the tarts to cool completely before slicing.
5. For an even firmer texture, chill for 1 to 2 hours before serving.