This recipe was provided by our Guest Chef, Nadiya Hussain.


250g ready-made shortcrust pastry

2 tsp yeast extract (Marmite, Vegemite, etc.)

100g unsalted butter, softened

50g sugar

2 medium eggs

a pinch of salt

100g ground almonds

10g plain flour, plus extra for dusting

15g fresh chives, finely chopped or snipped with scissors

150g mature Cheddar cheese, grated

green salad or baked beans, to serve

Serves 6 - Prep 20 Minutes - Cook 1 Hour

1. The magic ingredient in this tart is a certain yeast extract spread that divides opinions: are you are a lover or a hater? The fact that I’ve included this recipe in the book should tell you what my position is, though I'm not someone who goes in for a huge helping – just enough to tickle my tongue. I enjoy using it to cook with, for the smoky, rich, dark flavour it brings. It works so well in this cheesy frangipane tart. Perfect served with a simple salad.

2. Preheat the oven to 200°C/180°C fan/gas mark 6 and pop in a baking tray to heat up.

3. Lightly flour a worktop and roll out the pastry to about 5mm thick. Line the base and sides of a 20cm fluted, shallow, loose-bottomed tart tin, trimming the edges of the pastry with scissors, but leaving some overhang. You will cut this off later.

4. Prick the base of the pastry with a fork and pop the lined tin into the freezer for 10 minutes. Quickly chilling the pastry stops it shrinking too much when baked. If it shrinks, where will all that lovely filling go?

5. Take the tart tin out of the freezer, line the pastry with baking paper and fill with baking beads (or just use uncooked rice or dried lentils).

6. Place the tart tin on top of the hot tray in the oven – this provides an extra really hot surface to ensure a crisp base. Bake for 20 minutes.

7. Take out of the oven, remove the beads (or lentils/rice), along with the paper, and place the empty tart shell back in the oven for 5 minutes. Then take it out and reduce the temperature to 180°C/160°C fan/gas mark 4.

8. Cover the tart base with yeast extract, using as much or as little as you wish.

9. To make the filling, put the butter, sugar, eggs and salt into a bowl and mix. Add the ground almonds, flour, chives and two-thirds of the grated cheese. Reserve the remaining third for the top.

10. Spread the mixture into the tart shell, on top of the yeast extract. This is best done using two spoons to dollop it all over – this stops the frangipane mixing with it. Level off the surface using the back of a spoon.

11. Sprinkle the rest of the cheese on top and bake for 35 minutes. Take out of the oven, leave to cool for 10 minutes, then trim off the edges of the pastry.

12. I like to serve this with a simple salad, but my kids are adamant it should be eaten with baked beans! Give both ways a go, and see what you think.