- 300g ready to roll shortcrust pastry
- Flour for rolling out
- 230ml condensed milk (from a 397g can)
- 170g can Carnation evaporated milk
- 175g soft brown sugar
Pre-heat the oven to 190C/170C Fan/Gas 5. Line a 20cm flan tin with pastry and bake it blind (approximately 20 minutes).
Put the condensed milk, evaporated milk and sugar in a bowl and beat with an electric mixer until really light and mousse-like. It will take about 10 minutes. Pour into the pastry case.
Bake for 20 to 30 minutes until just set but a bit wobbly in the middle. Cool but do not chill. It will firm up a bit as it cools but it is meant to be fairly soft.