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gipsy tart


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Member since 2009

Serves | Prep Time | Cook Time

Ingredients

sweet pastry shell (10inch) baked
can evaporated mil (12oz, 500ml) chilled
330g (1 cup packed) dark muscavado sugar


pre heat oven to 200 degrees (350)



Whisk evaporated mil and sugar together for aprox 10 - 15 min until light and fluffy and pale mocca in colour



pour into pastry shell and bake for 10 min



chill before serving - you may want to cut the sweetness by serving with whipped cream


Pairs Well With


Notes

this wonderful fluffy sweet tart was served as school dinners in England in the 70's. One dessert guarenteed to evoke memories of school dinners - hope you enjoy

it's a sweet almost coffee flavour fluff on sweet pastry base - with only 3 ingredients it tastes fab

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