Butter and lightly flour a 30cm loose-bottom tart tin. Dissolve the yeast into the milk in a small bowl. Preheat the oven to 220°C/gas mark 7 and add a baking stone or heavy baking tray to the middle shelf (this helps the bottom of the pastry crisp up)

Blend together the flour, sugar, salt and butter to make fine breadcrumbs – you can also do this by hand, rubbing the butter into the flour with your fingers. Add the milk and pulse the food processor a few times to form a pastry. Tip out of the machine and knead a couple of times to make an even ball

Roll out into a large round sheet, lightly flouring as you go, rolling the pastry until about 2–3mm thick with a 2–3cm overhang around the edges of the tin. Gently press the pastry into the sides and edges of the tin. Roll over the edge of the tin with the rolling pin to remove any overhang and create a clean trim

Prick all over with a fork and rest for 15 minutes (so the pastry relaxes and holds its shape better when cooking). This pastry does not need to be baked blind and should not be allowed to sit more than those 15 minutes as it contains yeast

To make the filling, mix together the sugar and flour in a small bowl, making sure they are thoroughly blended. Add the sugar to the uncooked pastry case and shake to distribute evenly

Pour in about two-thirds of the cream, reserving the rest. Swirl the mixture with your fingers in a few places to help incorporate some of the sugar into the cream. Dot over the tiny pieces of butter

Carefully transfer the filled tart to the hot baking stone or baking tray and cook for 15 minutes. Remove from the oven, pour over the rest of the cream and turn the tart so it cooks evenly. Return to the oven for a further 10–15 minutes. The tart is ready when the pastry is browned and crisp, the filling is bubbling and the top has started to blister in places

Remove from the oven and place the tin on a cooling rack. Cool to room temperature in the tin, then ease off the loose bottom of the tin and onto a serving platter