Gypsy Tart
- Preparation and cooking time
- Total time
- Cool evaporated milk in fridge over night or longer
- Easy
- Serves 8
Skip to ingredients
- Pre-baked sweet pastry case
- 1 can of evaporated milk
- 10g of dark muscovado sugar
- 1 lemon, juiced
Method
step 1
Cover tin of milk in cold water and simmer for 30 minutesstep 2
Cool tin under running cold water and leave in fridge over night or up to a weekstep 3
Empty milk and sugar into bowl and whisk for 5 minutesstep 4
Carry on whisking and Slowly add lemon juicestep 5
Whisk until all lemon juice is incorporated and mixture thickensstep 6
Pour into pastry case. Leave to set for about 30 minutesstep 7
( do not put in fridge)
