Gypsy Tart
1 400g (14oz) Tin of Evaporated Milk
340g (12oz) Dark Muscovado Sugar
1 10inch Pre-baked shortcrust pastry case
Pre-heat oven to 200°C: 400°F: Gas 6.
Whisk evaporated milk and sugar together for approximately 10 minutes
Until light and fluffy and coffee coloured.
Pour the mix into the pastry case.
Bake for 10 minutes.
The surface will appear slightly sticky but will set completely when left to cool.
Serve cold.
Serves 6
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