• Pastry crust baked blind 15-20 min
• 170g (1) can of chilled evaporated milk
• 12oz dark muscavado sugar

1. Heat oven to 350F
2. Whip the evaporated milk until very thick and stiff (like egg whites)
3. Fold in the sugar
4. Pour the mixture into the cooled pastry case & bake on the bottom shelf of the oven for 20 to 25 min or until set
5. Cool on rack for another 15 min
6. Chill in refrigerator until ready to serve

We had a new person start in our department and hailed from England where their favorite dessert was a Gypsy Tart. Not knowing much about it, I tried to Google it and out came 3 ingredients. Someone in our group tried to make it and failed horribly but here is the correct recipe to make this extremely sweet tart. Hope this works for you. Remember to really get the evaporated milk really cold. This part is crucial and will set the foundation of the tart. If not, prepare for a soupy mess like we did the first time. Enjoy!