Dessert
Method
- Rub or cut the fat of choice into the plain flour until the mixture resembles breadcrumbs. Add the salt and 2 tablespoons cold water, mixing to bring it together into a dough.
- Wrap and chill in the fridge for at least 30 minutes, then roll out and use to line a flan tin. Chill for a further 30 minutes or more.
- Preheat the oven to 200°C. Prick the pastry base, line with greaseproof paper, and fill with rice, dried beans, or baking beans. Blind bake for around 20 minutes, until the edges are just browning and the pastry holds its shape. Remove the paper and beans and return to the oven for a further 5–7 minutes, until the pastry is a pale fawn colour all over and cooked through. Turn the oven down to 120°C.
- Whisk together the evaporated milk and moist dark brown sugar briskly for 20 minutes, or 10 minutes on high speed if using a stand mixer, until well combined and slightly thickened.
- Pour the filling into the baked pastry case and bake at 120°C for 20 minutes. Don’t worry if the filling still looks a little liquid – it will firm up as it cools.
- Allow the tart to cool completely, or chill it for best results. Decorate with silver balls or sprinkles just before serving.
Ingredients
- 225 grams plain flour
- 115 grams fat (margarine, or a mix of butter and lard)
- 1 pinch salt
- 2 tablespoons cold water, to mix
- 410 grams evaporated milk (1 tin)
- 275 grams moist dark brown sugar
- Silver balls or sprinkles, to decorate
