Trim any fat from the bacon. Slice potatoes to approx 4mm in depth and steam until just cooked (if steamer is not available simply boil).
Thinly slice the Bury Black Pudding and sausage being careful to slice evenly as this will affect the overall appearance of the tart.
Line the tart case with short crust pastry and blind bake at 180 oC for 15-20 minutes.
Seal the cooked pastry with egg wash and bake for a further minute.
Blend together the milk, cream and egg, seasoning slightly. Start by placing Bury Black Pudding in the bottom of the tart then a ladle of cream mix, a sprinkle of Lancashire cheese and a pinch of parsley.
This process is repeated with the sausage next, then bacon, then sliced potato and finally by sprinkling chopped parsley and Lancashire cheese on top.
This is then baked for 40 minutes at 140 co till liquid is set. When cooling place a weight on top of the tart to compress the layers.
Portion as you like but this will provide 14 portions as a starter size.