Shortcrust pastry either make your own or use ready made
410ml tin of evaporated milk
350g of dark brown soft sugar (muscovado should be used but I use supermarkets own dark brown baking sugar)
Decoration for top – chocolate sprinkles are usual but I have used chocolate curls.
Line a 27cm tart tin (loose bottom if possible) with the shortcrust pastry.
Hang the extra pastry over the edge of the tin to ensure case does not shrink.
Chill in the fridge for 30 minutes.
Put a baking tray in the oven to heat.
Prick the base of the pastry lightly with a fork (don’t go through to the tin or the tart will leak).
Bake blind at 180 degrees fan oven. (200 deg in non-fan oven or gas mark 6) for 15 to 20 minutes.
(To bake blind, scrunch up a bit of greaseproof paper and place on top of the pastry.
On top of the paper, fill the tart tin with ceramic baking beans or rice etc and pop the tart tin onto the hot baking tray and bake as above.
Leave to cool after cooking. No soggy bottoms here!
I use my rolling pin after the pastry has cooled to tap gently around the top edges of the tart tin to remove the excess pasty and give a sharper edge.
Whip the evaporated milk and sugar together for 10 mins (evaporated milk whips best if the tin is kept overnight in the fridge before using), or until well blended and creamy.
Pour into the pastry case and put back in the oven on the heated baking tray for 10 mins until set.
It sets around the edges but is still a bit wobbly in the middle, almost tacky to the touch.
Remove from the oven and allow to cool.
Add chocolate sprinkles etc when tart has cooled.
In an airtight box it will keep for 2 days in the fridge.
Gypsy Tart can be frozen for up to 3 months.