Mix the flour with salt, add the softened butter and mash with your hands until crumbs. Add the egg and knead the elastic dough, adding about 2 tbsp cold water (I added 1 tbsp). Hands tamp the dough in the baking pan (diameter about 24 cm) and leave in the refrigerator for 1 hour.

Prick the dough with a fork, but not through

Vystelit parchment, pour dry beans to the top and bake in a preheated 190 deg. the oven for 20 minutes

Cool without removing from the mold. The oven leave

The original recipe for the filling you need to mix 400 g of condensed milk and 1 Cup. brown sugar muscovado. But here in town brown sugar is nowhere to buy... So I replaced the stuffing of the usual condensed milk. Put the stuffing in the baked the dough and place in the oven for 10 minutes oven off and leave cake in it for another 10 minutes.

Let cool and serve.