- 300 g plain flour, plus extra for dusting
- 150 g unsalted butter, cubed
- 1 medium egg, beaten
- 410 g tin full fat evaporated milk, chilled in the fridge overnight
- 280 g dark muscovado sugar
Preheat the oven to 190°C, fan 170°C, gas 5. Put a baking sheet in the oven to get hot.
Sift the flour into a bowl. Using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs. Add the egg and enough water (about 1–2 tbsp) to mix to a firm dough. Roll into a ball, wrap in clingfilm and leave to rest in the fridge for 30 minutes.
On a lightly floured surface, roll out the pastry and use to line a 23cm tart tin with a depth of 3.5cm, leaving any excess overhanging the edge. Line with baking parchment, fill with baking beans or uncooked rice and bake blind in the oven for 15 minutes. Remove the beans or rice, and parchment, and bake for a further 5–10 minutes, until golden. Leave to cool, then, using a sharp knife, trim the top of the pastry case.
Tip the evaporated milk and sugar into a large bowl and, using an electric hand mixer on full power, whisk together for about 15 minutes, until the mixture resembles a light coffee-coloured, creamy foam that doesn’t quite hold peaks. For the best results, don’t skimp on whisking time.
Pour the mixture into the tart tin and bake for 20 minutes on the hot baking sheet. When cooked, the filling should be lightly set with a sticky surface. Leave to set overnight in the fridge. Great with a dollop of natural yogurt or crème fraîche.