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Member recipe
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Gypsy Tart

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  • Preparation and cooking time
    • Total time
    • Cool evaporated milk in fridge over night or longer
  • Easy
  • Serves 8
No need to bake, and sets everytime


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


  • STEP 1
    Cover tin of milk in cold water and simmer for 30 minutes
  • STEP 2
    Cool tin under running cold water and leave in fridge over night or up to a week
  • STEP 3
    Empty milk and sugar into bowl and whisk for 5 minutes
  • STEP 4
    Carry on whisking and Slowly add lemon juice
  • STEP 5
    Whisk until all lemon juice is incorporated and mixture thickens
  • STEP 6
    Pour into pastry case. Leave to set for about 30 minutes
  • STEP 7
    ( do not put in fridge)

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