Gypsy Tart - serves 8
- 2 x 8in sweet flan cases, cooked (see sweet pastry case)
- 410ml tin evaporated milk, chilled in the fridge
- 400g muscovado sugar (must be muscovado or the recipe will not work)
Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard
This rich treacly tart is found in bakeries throughout Kent.
Place the chilled evaporated milk and the muscovado sugar into a food mixer or blender and beat until pale, thick and creamy. This will take about 10 minutes.
Pour the mixture into the part baked flan cases and bake at 190°c / 375°f / gas mark 5 for 12 minutes.
Serve cold with whipped cream.