Butterscotch tart

Method

1. For the pastry, pulse all the ingredients together in a blender, then roll the dough out thinly on a lightly floured surface and use it to line a 20cm flan tin. Leave in the fridge to chill for 2 hours.

2. Preheat oven to 200C/gas 6.

3. Cover the pastry with parchment or cling film, fill with baking beans and bake blind for 15-20 minutes.

4. Remove parchment and beans, brush the pastry with egg wash and bake, uncovered, for another 5 minutes.

5. For the filling, whisk the sugar and condensed milk together until thick and pale and pour into the tart shell. Bake in the oven for 5-10 minutes until set, then leave to cool.

6. Dust the tart with cocoa powder and icing sugar and serve with a jug of double cream for pouring.

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Ingredients

For the pastry

225g soft Flour
100g unsalted Butter
25g caster sugar
1 egg
1 tbsp Milk, to bind
egg wash, to brush the pastry

For the filling

150g light muscavado sugar
1 x 400g can condensed milk, chilled

To serve

Cocoa powder
icing sugar
double cream

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