2006-10-31 01:23:26 · 8 answers · asked by anni333 2 in Food & Drink ➔ Cooking & Recipes
Serves 6
1 400g (14oz) Tin of Evaporated Milk
340g (12oz) Dark Muscovado Sugar
1 10inch Pre-baked shortcrust pastry case
Pre-heat oven to 200°C: 400°F: Gas 6.
Whisk evaporated milk and sugar together for approximately 10 minutes
Until light and fluffy and coffee coloured.
Pour the mix into the pastry case.
Bake for 10 minutes.
The surface will appear slightly sticky but will set completely when left to cool.
Serve cold.
2006-10-31 01:24:34 · answer #1 · answered by Anonymous · 1⤊ 0⤋
This recipe is so simple, a child could learn by it.
Gypsy Tart Recipe
Ingredients:
Short crust pastry
10oz soft brown muscovado sugar
1 tin evaporated milk
Directions:
Line an 8-10inch flan dish with short crust pastry, bake blind.
In a bowl put the sugar and pour on the milk, whisk together till coffee coloured for about 10 minutes.
Pour onto pastry and bake for about 15-20 minutes in oven gas mark 7/200 degrees farenheit, serve with single or double cream.
2006-10-31 17:11:32 · answer #2 · answered by Anonymous · 0⤊ 0⤋
Gypsy Tart
Here is a recipe that I have made many times.
INGREDIENTS
8 ounces shortcrust pastry (225g)
1 (14 ounce) can evaporated milk (400g)
12 ounces dark muscovado sugar (350g)
DIRECTIONS
Preheat oven 400 deg F, 200 deg C, Gas 6.
Roll out pastry and use to line 10 inch (25cm) flan ring and bake blind for 15-20 mins until cooked.
Let it cool.
Whisk evaporated milk and sugar together for 10-15 mins until light and fluffy.
Pour into the pastry case and bake for 10 mins.
It will have a slightly sticky top but will not set completely until it has cooled completely.
Serve cold.
2006-10-31 01:26:06 · answer #3 · answered by Anonymous · 0⤊ 0⤋
Ingredients:
1 400g (14oz) Tin of Evaporated Milk
340g (12oz) Dark Muscovado Sugar
1 10inch Pre-baked shortcrust pastry case
1) Pre-heat oven to 200°C: 400°F: Gas 6.
2) Whisk evaporated milk and sugar together for approximately 10 minutes
3) Until light and fluffy and coffee coloured.
4) Pour the mix into the pastry case.
5) Bake for 10 minutes.
6) The surface will appear slightly sticky but will set completely when left to cool.
Serve cold.
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Ingredients:
shortcrust pastry made with 12 oz flour
400g / 14 oz dark soft brown sugar
400g / 14 oz evaporated milk
1) Use the pastry to make a base in a container (a swiss roll tin works quite well) and bake it blind.
2) Using an electric whisk (or food processor whisk attachment) mix the brown sugar and evaporated milk until the mixture is a uniform, pale brown colour and a thicker consistency.
3) Pour this into the base. If using an electric oven, having baked the base turn the oven off and return the base with the mixture to the oven for 10-15 minutes until set. If using a gas oven, do the same with the heat set to Gas Mark 1/2 (or slow) instead of turning it off.
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Ingredients:
8 oz light brown sugar
7 oz evaporated milk
1 sweet pastry shell
1) Mix the milk and sugar in a mixer for about 10 mins till thick and creamy.
2) Pour into pastry shell.
3) Bake at gas mark 5 for 10 mins.
2006-10-31 01:34:19 · answer #4 · answered by Inquiry Complex 4 · 0⤊ 0⤋
Gyspy Tart? sounds like this girl I met in Italy
2006-10-31 01:24:58 · answer #5 · answered by corkscrewpirate 4 · 0⤊ 1⤋
i loved that 40 years ago, I wish i knew
2006-10-31 01:24:28 · answer #6 · answered by The brainteaser 5 · 0⤊ 0⤋
this is a good one and easy to make
http://www.astray.com/recipes/?show=Gary%20rhodes%20gypsy%20tart
2006-10-31 01:24:57 · answer #7 · answered by mothertiggy 4 · 0⤊ 0⤋
they're all tarts aren't they?
2006-10-31 01:27:35 · answer #8 · answered by Anonymous · 0⤊ 1⤋