Butterscotch Tart

For the pastry:

Sift flour with salt and Caster Sugar.

Add beaten egg and butter and mix to a dough. You may need to add a very small amount of water.

Leave in a cool place for 1 hour. Alternatively, if you’re in a rush you can put it in the freezer for 10 minutes.

After cooling roll out pastry and place into 2 greased tins. Loose based ones are good.

Blind bake in oven at 180ºC (350ºF/Gas Mark 4) for 10-15 minutes.

For Butterscotch filling:

Melt butter in a pan over a low heat.

Mix in Demerera sugar and stir until dissolved.

Slowly add the milk and 80g flour, whisking as you do so until smooth.

Heat mixture, whisking continuously until butterscotch coats the back of a spoon.

Pour into pastry cases. Allow to cool then refrigerate until:

1) It’s time to share with your loved ones
2) Your willpower disappears and you hide in the cupboard under the stairs to eat it all by yourself.