Ingredients:
For the Pastry:
175g plain flour
pinch of salt
85g fat
For the Filling:
25g butter
50g sugar
1 tbsp golden syrup
1 egg
150ml evaporated milk
Method:
Sift the flour and salt into a bowl then rub the fat into the mixture until incorporated. Then add sufficient water so that the mixture comes together as a dough. Tip onto a floured surface and roll out until it's large enough to cover the base of a 22cm flan dish.
Cover the bottom of the flan dish with the pastry then add baking parchment and baking beans. Place in an oven pre-heated to 200°C (400°F/Gas Mark 6) and bake blind for 15 minutes. Remove the pastry from the oven and lower the temperature to 160°C (320°F/Gas Mark 3).
Whilst the pastry is baking, mix the butter with the sugar and golden syrup. When thoroughly combined lightly beat the egg and add to the mixture. Beat to combine then add the evaporated milk. Spoon this mixture into the pastry case and return to the oven. Bake for about 25 minutes, or until the centre is completely set. Allow the tart to cool completely before serving.
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