Thursday, October 20, 2005

Gypsy Tart

Either buy a shortcrust pastry case or make one

6 oz plain flour
3 oz butter
1-2 tablespoons water

Cut up the butter in small chunks and work into the flour with your finger tips, until it looks like breadcrumbs, ad 1 tblsp of water and start working that into the flour.

Line a 7in flan tin and let the pastry rest in the freezer for 1 hour then place the pastry lined tin on a baking tray (this helps the pastry cook as you get more heat to the flan tin) bake blind with baking beans or rice, if you have none of these just use a fork and prick the pastry several times, bake at gas 5/200C for 20-25 mins


6 fluid oz evaporated milk
6 oz Dark muscavado sugar

Leave evaporated milk tin in fridge over night or 1 hour in freezer

Using electic whisk on full power whip the sugar and the milk for 8-10 mins
until it has thicken and has a light brown colour

pour mixture into the pastry case and then put into oven at gas 2 for 10-15 mins

Thats it!

Leave to cool and serve cold


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