06/02/2018 15:25
Heat oven to 190c.
Put a baking sheet in the oven to get hot.
Sieve the flour into a bowl. Using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs.
Add the egg and 1-2 tbsp water to mix to a firm dough.
Wrap in clingfilm and leave to rest in the fridge for at least 30 minutes.
Roll out the pastry on a lightly floured surface and use to line a tart tin, leaving any excess overhanging the edge. Line with baking parchment, put on baking beans or rice and bake for 15 minutes.
Remove the beans and parchment and return to the oven 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 mixer on whisk together on full power for 15 minutes until the mixture resembles a light coffee-coloured, creamy foam that doesn’t quite hold peaks.
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 and have a sticky surface.
Ingredients
Directions
Heat oven to 190c.
Put a baking sheet in the oven to get hot.
Sieve the flour into a bowl. Using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs.
Add the egg and 1-2 tbsp water to mix to a firm dough.
Wrap in clingfilm and leave to rest in the fridge for at least 30 minutes.
Roll out the pastry on a lightly floured surface and use to line a tart tin, leaving any excess overhanging the edge. Line with baking parchment, put on baking beans or rice and bake for 15 minutes.
Remove the beans and parchment and return to the oven 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 mixer on whisk together on full power for 15 minutes until the mixture resembles a light coffee-coloured, creamy foam that doesn’t quite hold peaks.
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 and have a sticky surface.