Butterscotch Tart

200g/7 oz plain flour
100g/3 1/2 oz butter
small can evaporated milk, chilled
175g/6 oz light muscovado sugar (must be raw cane sugar)
icing sugar and cocoa powder for dusting
single cream to serve

Preheat the oven to 200C/400F/Gas 6.

This is where I cheat and use a ready baked pie shell....*blush*

or:
Tip the flour into a mixing bowl, add the butter and chop it up into the flour with a knife and fork.
When the butter is in small pieces, rub into the flour until the mixture looks like a pale yellow crumble.
Shake the bowl and rub in any lumps that rise to the surface.
Mix 2-3 tbs cold water into the crumble mix with a round bladed knife until it starts to cling together. Pinch the pastry together with your fingers then wipe the ball of dough round the bowl to pick up any crumbs.

Knead the dough gently until it is as smooth as you can get it.
Roll out into a 25cm circle then line a 20cm/8 in flan tin.
Press gently into the sides of the tin, allowing the excess to flop over the edge.
Line with greaseproof paper and baking beans and bake blind for 20 minutes.
Remove the paper and beans.

Whisk together the evaporated milk and sugar.
After 5 minutes the mix should be thickened and pale.
Pour into the pastry case and return to the oven for 10 minutes.
Allow the tart to cool in the tin.

I have to admit I left mine in the oven overnight after i turned it off
as the middle was still wobbly.
Serve with cream.Or ice cream....ice cream is better...cuts through the sweetness really well.

Please tell me how your version works?