Butterscotch Tart

To make the pastry, add the flour, butter, salt and sugar to a food processor (no food processor? no problem, simply get your hands messy and use your fingers to combine the mixture). Pulse until you have a mixture that looks like fine breadcrumbs. Add in the egg yolk and pulse again briefly until the dough begins to clump. If it looks quite dry add in a tablespoon of cold water.

Turn the dough out onto a lightly floured surface and use your hands to bring it together. Pat it into a thick disc and wrap in clingfilm and chill in the fridge for 1-2 hours or until firm.

Once chilled, roll the pastry out onto a floured surface a few centimetres larger than your 23cm fluted tin. Line the tin with the pastry, pressing it firmly into all the grooves. Trim off the excess pastry and chill in the fridge for 30 minutes.

Preheat the oven to 190c/170c fan.

Remove the tin from the fridge, prick the base with a fork and line it with greaseproof paper. Fill the lined case with baking beans or rice and bake for 25 minutes. Remove the beans and greaseproof paper and place the tart back in the oven baking for another 10-15 minutes until the edges are golden. Set aside to cool completely.

To make the filling, mix together the milk and flour in a small bowl until smooth and runny. Set it aside.

Add the sugar, butter, cream and salt to a saucepan and bring to the boil while stirring frequently. Pour in the milk and flour mixture whilst whisking quickly at the same time. Continue to stir and let the filling cook and thicken for another 2-3 minutes.

Remove from the heat, pour the mixture through a fine sieve and into the cooled pastry case.

Let the tart cool to room temperature before chilling in the fridge for 3-4 hours or overnight until firm.