Recipe: Gypsy Tart (Butterscotch Tart)

Try this - I know it had evaporated milk in it. However I know my mum tried various recipes and I think it needed a spoonful of dried milk powder in it. St Delia has a recipe and so has Gary Rhodes. When I was at school in Surrey in the 70's had it with a lemon sauce to cut out the sweetness of the pud. I usually had seconds.... or thirds....

Incidentally I notice I also sent this receipe to someone called Elly back in May 2005 so you could do a search on Gypsy Tart.

Gary Rhodes who brought this recipe back from the brink suggests putting evaporated milk in fridge overnight before whipping it.

Enjoy!

GYPSY TART
Servings: 6

1 400g (14 oz) tin evaporated milk
340g (12 oz) dark muscovado sugar
1 (10-inch) pre-baked shortcrust pastry case

Pre-heat oven to 200 degrees C, 400 degrees F, or Gas 6.

Whisk evaporated milk and sugar together for approximately 10 minutes. Until light and fluffy and coffee coloured. Pour the mixture into the pastry case.

Bake for 10 minutes.

The surface will appear slightly sticky but will set completely when left to cool.

Serve cold.