This old school classic tart is sure to bring back some great childhood memories!
- 1 packet Ready to roll shortcrust pastry
- 270 g Butter
- 45 ml Milk
- 270 g Brown sugar
- 60 g Plain flour
- 145 ml Milk
For the pastry:
- Preheat your oven to 160° Fan. Take the shortcrust pastry out of the fridge 45 minutes before you need it and use immediately.
- Unravel the shortcrust pastry out onto a lightly floured flat surface. Using a rolling pin, roll the pastry out to stretch it a little so it will fit over the tin.
- Place your pastry over a 9 inch fluted tart tin and press the pastry into the base and sides of the tin, leaving some hanging over.
- Place a sheet of baking paper on top of the pastry and fill it with ceramic baking balls or uncooked pasta or rice, to weigh it down.
- Place into the oven for 15 minutes. Set out onto a cooling rack and remove the baking sheet and weights. Set back into the oven for another 10 minutes or until golden in colour.
- Place 60g sifted plain flour and 100ml milk into a jug and whisk until smooth. Set aside.
- Melt 270g Butter with 45ml milk in a saucepan. Once the butter has melted, add in 270g brown sugar and mix on a medium heat until melted.
- Slowly add in the flour and milk mixture and continue to mix on a medium heat until the sauce thickens.
- Pour the sauce over the pastry case and allow it to settle on its own.
- Place into the fridge for at least 3 hours to set.