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Add the plain flour and icing sugar to a large bowl and mix together.

Add the cold unsalted butter and, using your fingertips, rub it together with the dry ingredients to form breadcrumbs.

Add the egg yolk and cold water. Mix with your hands or a spatula to bring the pastry together into a dough that leaves the sides clean. Knead it a few times in the bowl.

Wrap the pastry in cling film and place it in the fridge to chill.

Grease a 23 cm loose bottom tart tin.

On a floured surface, roll out the chilled pastry to a diameter of about 28-30 cm and a thickness of 5 mm.

Use the rolling pin to carefully lift the pastry and place it into the prepared tart tin.

Tuck the pastry into the edges without stretching it. Repair any tears with a small piece of pastry. Trim the excess pastry from the edges.

Prick the bottom of the pastry case with a fork. Line the pastry with baking paper and fill with baking beans.

Blind bake the pastry in a preheated oven.

Remove the baking beans and baking paper. Re-bake for a further 5 minutes, covering with foil if the sides are browning too quickly. The bottom should be baked through when done.

Set the baked pastry case aside to cool completely.

Mix half of the milk with the plain flour in a bowl until you have a fine paste. If there are any lumps, pass the mixture through a sieve.

In a pan, heat the remaining milk and unsalted butter together until the butter melts.

Gradually stir in the light brown sugar on a medium heat, continuously stirring until the sugar is completely dissolved.

Maintain a low-medium heat and gradually add the flour paste, stirring constantly. Continue stirring until the mixture thickens. If any lumps form, sieve them out.

Once the filling is ready, pour it straight into the cooled pastry case and allow it to cool at room temperature before placing it in the fridge to set.

Chill the tart in the fridge for at least 4 hours to set, or preferably overnight for best results.


Add the plain flour and icing sugar to a large bowl and mix together.

Add the cold unsalted butter and, using your fingertips, rub it together with the dry ingredients to form breadcrumbs.

Add the egg yolk and cold water. Mix with your hands or a spatula to bring the pastry together into a dough that leaves the sides clean. Knead it a few times in the bowl.

Wrap the pastry in cling film and place it in the fridge to chill.

Grease a 23 cm loose bottom tart tin.

On a floured surface, roll out the chilled pastry to a diameter of about 28-30 cm and a thickness of 5 mm.

Use the rolling pin to carefully lift the pastry and place it into the prepared tart tin.

Tuck the pastry into the edges without stretching it. Repair any tears with a small piece of pastry. Trim the excess pastry from the edges.

Prick the bottom of the pastry case with a fork. Line the pastry with baking paper and fill with baking beans.

Blind bake the pastry in a preheated oven.

Remove the baking beans and baking paper. Re-bake for a further 5 minutes, covering with foil if the sides are browning too quickly. The bottom should be baked through when done.

Set the baked pastry case aside to cool completely.

Mix half of the milk with the plain flour in a bowl until you have a fine paste. If there are any lumps, pass the mixture through a sieve.

In a pan, heat the remaining milk and unsalted butter together until the butter melts.

Gradually stir in the light brown sugar on a medium heat, continuously stirring until the sugar is completely dissolved.

Maintain a low-medium heat and gradually add the flour paste, stirring constantly. Continue stirring until the mixture thickens. If any lumps form, sieve them out.

Once the filling is ready, pour it straight into the cooled pastry case and allow it to cool at room temperature before placing it in the fridge to set.

Chill the tart in the fridge for at least 4 hours to set, or preferably overnight for best results.
