Smoky chunks of haddock and sweet, juicy kernels of corn make a fabulous filling for this luscious tart. Using frozen sweetcorn means that you can enjoy it all year round.
This tart can also be made with 225g cooked, flaked kippers or smoked mackerel. Leave out steps 2 and 3 and simply whisk the cold unflavoured milk with the eggs and cream in step 6. * For a lighter filling, replace the cream with an equal amount of extra milk. * Serve with a salad and baked tomatoes.