Gypsy tart
GYPSY tart
INGREDIENTS
Serves 8-12
1 pre-cooked shortcrust pastry case
1 x 410g tin evaporated milk, refrigerated overnight
275g (10oz) dark soft brown sugar
METHOD
Preheat the oven to 200°C/400°F/ gas 6.
With an electric mixer or electric hand whisk, whisk together chilled evaporated milk and sugar on highest setting for 12-15 minutes. By this time it will have become light, coffee coloured and creamy. The consistency should resemble soft peaks.
Pour it into the pastry case and bake for 10 minutes.
Remove from the oven and leave to cool. Serve in slices with cream.
For more recipe information, visit www.awtonline.co.uk.