Gypsy Tart Recipe

yield: 9"/22cm TART

This Gypsy Tart is an old English traditional recipe. It’s sweet, rich, creamy, and one of the most quickest and easiest recipes too, with just two ingredients for the filling.

INGREDIENTS:

9"/22cm sweet shortcrust pastry case

1 (410g) tin evaporated milk

355g (12.5oz) muscovado sugar, see notes

DIRECTIONS:

Preheat the oven to 200°C/400°F/Gas Mark 6.

Whisk the evaporated milk with the sugar for at least 10-15 minutes until pale, frothy and increased in volume. Don't be tempted to stop at the first sign of bubbles; the mixture needs to whisk until no longer gritty.

Pour the whisked mixture into the pastry case and bake in the oven for around 10 minutes.

Bake for 10 minutes, or until just set and still a bit wobbly in the centre. This can sometimes take up to 20-30 minutes to acheive.

Allow to cool on a wire rack, then transfer to the fridge to set fully.

Slice and serve cold.

NOTES:

If you are unable to find muscovado sugar, this can be substituted with light brown sugar instead.

Source: sweet2eatbaking.com

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