A traditional custard tart, to be enjoyed with or without a pastry case, is a great way to use up out-of-date milk
Cream the butter and sugar, then beat in the eggs. Mix in the flour, followed by the yoghurt, milk and vanilla essence. Once smooth, pour into a greased 23cm dish , dust liberally with cinnamon and desiccated coconut, if using, then bake in a 200C /390F/gas 6 oven for 35 minutes, until set. Leave to cool, then slice and serve. The tart will keep in the fridge for up to five days.
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