Mr H had never heard of Gypsy Tart. Neither had a lot of people when I asked them. It seemed only those who grew up in Kent knew what it was and thought it was lovely. I guess it's one of those many childhood foodie memories.
My parents were coming up to dinner, and as Gypsy Tart is one of Mum and Dad's favourite things I made one for desert. Needless to say, My H hated it. He thought it was vile. So for you Kentish Folk out there who understand the joy of a gypsy tart, go make one :)
14 floz Evaporated Milk
12floz Dark Muscovado Sugar
A short Crust pastry case (you know what to do, bake it blind before adding filling) I advise a deep pie tin for this ;)
You need a hand whisk for this!
1. Preheat oven to about 200
2. Whisk the milk and sugar for about 10 mins until its full of bubbles, light and coffee coloured.
3, Pour the mixture into your pastry case and bake for 10 mins. It should still have a bit of a wobble when you take it our, but it will set more as it cools.
4, put on wire rack to cool and set
5, Serve cold
No comments:
Post a Comment