Gypsy tart

Makes one tart

For the pastry

• 250g butter
• 190g sugar
• 2 medium eggs
• 500g low-gluten flour
• 1 pinch salt
• 0 Egg wash

For the filling

• 410g canned evaporated milk
• 350g muscovado sugar

Step 1
Cream the butter and sugar until the sugar has dissolved, then beat in the eggs.

Step 2
Now, by hand, mix in the flour and salt, and knead until you have a pastry dough.

Step 3
Roll into a cylinder and chill until hard.

Step 4
Wet your fingers, place the discs around the edges and base of the ring, and work gently together until they cover it in a smooth, even layer.

Step 5
Prick all over with a fork, then chill.

Step 6
Fill the case with baking parchment and baking beans, and blind bake at 180C/350F/gas mark 4 for 20 minutes.

Step 7
Remove the paper and beans, turn down the heat to 160C/320F/gas mark 2½ and cook until the pastry is an even brown.

Step 8
Remove, brush with egg wash, and return briefly to the oven to seal.

Step 9
To make the filling, whisk the cold milk and sugar in a bowl for 10 minutes until you have a light, airy emulsion.

Step 10
Pour into the pastry case and bake at 160C/320F/gas mark 2½ for 15-20 minutes.

Step 11
The filling should be just set with a slight wobble.

Step 12
There will be a few bubbles on the top and it will show signs of having risen.

Step 13
Leave to cool until set.