SWEET GYPSY TART - makes one 10in tart
1 400g tin evaporated milk
12 oz dark muscovado sugar
1 pack 10 in shortcrust pastry pre-baked blind
Whisk together the evaporated milk and sugar for about 10 - 15 minutes, until light and fluffy. This is best done with an electric whisk.
Pour into the pre-baked pastry case.
Bake at 200°c in a pre-heated oven for 10 minutes.
Leave to cool, serve cold.
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