1 pinch salt
140g unsalted butter diced
260g light muscovado sugar
300ml evaporated milk
200g plain flour
Make the pastry by rubbing the flour, butter and salt together - you're looking for a breadcrumb consistency.
Then add two tsps cold water to form a dough.
Knead, form a ball and then wrap it in clingfilm before chilling for about 30 minutes.
Roll out the pastry to about 3mm depth, line a 23cm by 2.5cm tart tin (you'll need one with a removeable base) leaving a bit of excess pastry over the edge
Chill for 30 minutes and preheat the oven to 200C
Bake the pastry blind for 15 minutes
Remove baking beans and bake for a further 5-10 minutes
Whisk the evaporated milk and muscovado sugar until it's thick.
Pour the mixture into the tart case, until it's 2/3 full.
Bake for 10 minutes.
Leave to cool for a minimum of 4 hours but ideally overnight.