Ingredients
200g plain flour
100g butter
small can evaporated milk, chilled
175g light muscovado sugar
icing sugar and cocoa powder for dusting
single cream to serve
Method
1. Preheat oven to 190C fan. Tip flour into a mixing bowl, add the butter and chop it up into the flour with a knife and fork. When the butter is in small pieces, rub it into the flour with your fingertips until the mixture looks like a pale yellow crumble. Shake the bowl to make any large lumps rise to the surface, then rub these in too.
2. Using a round-bladed knife, mix two to three tbs of cold water into the crumble until it starts to cling together. Pinch the pastry together with your fingers, then wipe the ball of dough around the bowl to pick up stray crumbs.
3. On a lightly floured surface, knead the dough gently until the pastry is as smooth as you can get it. Roll it out into a 25cm circle, then flip it over the rolling pin and carefully unroll it on to a 20cm flan tin. Press the pastry gently into the sides of the tin, allowing the excess to flop over the edge. Run the rolling pin over the top of the tin to trim off the excess.
4. Line the pastry case with a circle of greaseproof paper and fill with a layer of baking beans, uncooked pasta or rice. Bake for 20 mins, then remove the paper and beans.
5. In a bowl, use an electric hand blender to whisk together the evaporated milk and sugar. After 5 mins, the mixture should be thickened and pale. Pour it into the pastry case and return to the oven for 10 mins. Allow the tart to cool in the tin, then slide it on to a serving plate. Cut into thin elegant slices and dust with icing sugar and cocoa powder. Serve with a drizzle of cream.