Yield: 6 Servings
|1 x||400g (14oz) tin of|
|12 ounces||Dark muscovado sugar.|
|1 x||10in shortcrust pastry case|
Pre heat oven to 200C/400F/gas 6. Whisk evaporated milk and sugar together for 10 - 15 minutes until light and fluffy. The mix should be coffee coloured. Pour the mix into the pastry case and bake in the oven for 10 minutes. The gypsy tart will have a slightly sticky surface but will not be set completely until it has been left to cool. Serve cold. Easy!!