1. Oven to 180C. In a stand mixer like my beautiful Kitchenaid (although mine is baby blue), with the whisk attachment pour in the evaporated milk and muscovado sugar and mix. Mix as you’ve never mixed before. Whisk at a high speed for 15 minutes. You will have a pale caramel frothy mixture. This stage is worth taking your time as will mean the end tart will be nice and lighter. That’s all the hard work! So simple – maybe not one recommended to hand whisk!

2. As I had two smallish dishes to use, I spread the mixture between two blind baked cases. Pour the mixture into the pastry cases and bake for 15 minutes. The tart should have a slightly tacky surface to the top and will continue to cook when taken out the oven. Leave to cool.

3. When cool served with a blob of crème fraiche and slowly slip into a sugar coma!