Gypsy Tart
- 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
Ingredients
- Pre-baked sweet pastry case
- 1 can of evaporated milk
- 10g of dark muscovado sugar
- 1 lemon, juiced
Method
- STEP 1Cover tin of milk in cold water and simmer for 30 minutes
- STEP 2Cool tin under running cold water and leave in fridge over night or up to a week
- STEP 3Empty milk and sugar into bowl and whisk for 5 minutes
- STEP 4Carry on whisking and Slowly add lemon juice
- STEP 5Whisk until all lemon juice is incorporated and mixture thickens
- STEP 6Pour into pastry case. Leave to set for about 30 minutes
- STEP 7( do not put in fridge)
