Gypsy Tart

I've never really had a sweet tooth but this hits the spot every time !

Very Short Crust Pastry

200g Margarine

200g Plain Flour

(Plus a little extra flour if the dough is too sticky to roll out)

Filling

350g Dark muscovado sugar.

1  400g  tin Evaporated milk

Method

Pre heat oven to 190c

Blend the flour and margarine until you have a nice even dough. Roll out the pastry and line a 10in flan dish. (don’t trim the excess pastry at this stage) Place a piece of greaseproof paper on the pastry and weigh down with ceramic baking beans (you can use dried peas if you haven’t got baking beans) Bake for 15 minutes and then remove the greaseproof paper and baking beans and bake for a further 5 minutes. Remove from the oven and allow to cool, when cooled trim off the excess pastry.

Mix the sugar and evaporated milk for 10 minutes until the mixture is a light brown colour and has the consistency of double cream. Increase the oven temperature to 200c. Pour the filling into the pastry case and bake for 10 minutes. The filling should have a light brown skin on it and should still be a bit wobbly. Remove from the oven and allow to cool and place in a refridgerator until the filling is set. If you want to be really decadent serve with a big dollop of whipped cream!