Gypsy tart...

I've heard so much about Gypsy tart and wanted to try it for a long time. I couldn't believe that 3 ingredients - pastry, evaporated milk and sugar can taste sooo good. My Hubby called it 'weird' - not bad not good just weird... Well, I love it! It's perfect with some strong, black coffee and a spoon full of crème fraîche.

"A gypsy tart is a type of pie made with evaporated milk, muscovado sugar (though some varieties include light brown sugar), and pie crust. It originates from the County of Kent in England. The tart is extremely sweet and is, for many people, associated with school dinners (...) Originating in Kent, the story behind this pie is that during the early part of the 20th century a lady regularly saw undernourished gypsy children playing in the fields next to her house. One day she decided to feed them but had nothing more than a pie crust, evaporated milk and brown sugar. She made the sweet tart and henceforth the tart has been a Kentish tradition, present in many Kentish bakeries and of course, a regular on school dinner menus during the 1960s, 70s and 80s." - by

How to make it...

- 200 g all-butter shortcrust pastry (just enough for a round tart/flan dish)
- 410 g tin of evaporated milk
- 350 g dark muscovado sugar (I used only 300 g and for me it was sweet enough)

Heat the oven to 220 C. Dust a worktop with a little bit of flour and lay out the pastry, also dusting the top with the flour. Roll this out so that it's just larger than the tart tin. Roll it around the pin, and unroll over the tin. Press the sides down and into the edges and then roll the pin over the pastry for a perfect scalloped edge. Press fork marks all around the base. Line with baking parchment and pour in baking beans. Bake in the oven for 10 minutes, or until the pastry edge is just beginning to turn golden. Remove the baking parchment and beans, and return the pastry to the oven for 5 more minutes to dry out the base.
Meanwhile put the evaporated milk and sugar in a bowl. Using a hand-held whisk beat for 15 minutes. Don't scrimp on this, as it makes a real difference (I started beating the milk and sugar already when I've put the pastry to the oven first time and I was beating for over 15 min). You'll get a light, fluffy consistency. Pour milk/sugar mix into the pastry case. Return to the oven, having reduced the heat to 200 C for 10-15 minutes (I've baked for 18 min - by that time it doubled the size, but collapsed when cooling). It should have a slightly tacky surface and will continue to set as it cools. Leave to cool completely in the tin.