gipsy tart
  • sweet pastry shell (10inch) baked
  • can evaporated mil (12oz, 500ml) chilled
  • 330g (1 cup packed) dark muscavado sugar
  1. pre heat oven to 200 degrees (350)
  2. Whisk evaporated mil and sugar together for aprox 10 - 15 min until light and fluffy and pale mocca in colour
  3. pour into pastry shell and bake for 10 min
  4. chill before serving - you may want to cut the sweetness by serving with whipped cream
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