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Member recipe

Gypsy Tart

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Serves 8

No need to bake, and sets everytime

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  • Pre-baked sweet pastry case
  • 1 can of evaporated milk
  • 10g of dark muscovado sugar
  • 1 lemon, juiced


    1. Cover tin of milk in cold water and simmer for 30 minutes
    2. Cool tin under running cold water and leave in fridge over night or up to a week
    3. Empty milk and sugar into bowl and whisk for 5 minutes
    4. Carry on whisking and Slowly add lemon juice
    5. Whisk until all lemon juice is incorporated and mixture thickens
    6. Pour into pastry case. Leave to set for about 30 minutes ( do not put in fridge)

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6th May, 2013
Forgot to mention when baking the pastry case. Add an egg wash to the base so that the mixture stop the pastry from going soft.
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