Instructions: Pre-heat the over to 220C/425F/gas7. Cut 100g of butter into pieces and rub into flour. Add the caster sugar and salt. Mix in enough cold water and bind to a smooth dough, (do not over handle). Chill for around 30 minutes.

Roll out the pastry on a lightly floured surface and line a 23cm tart tin. Bake blind. Sprinkle the brown sugar over the hot (blind baked)

pastry shell, then mix the eggs and beer together. Pour through a sieve directly on to the sugar and tart. Cut the remaining 35g of butter into slivers and scatter over the tart.

Cook for around 35 minutes or until firm to the touch. Leave to stand for around 10 minutes before serving warm or allow to cool completely. Dust surface with a little brown sugar and glaze. Dust plate with cocoa.

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