Crumb Corner…. Gypsy Tart

You will need:

  • 50g icing sugar
  • 500g all-butter shortcrust pastry
  • 410g tins of evaporated milk
  • 350g dark muscavado sugar

Preparation Method:

  1. Heat the oven to 220C/fan 200C/gas 7.
  2. Dust a worktop with the icing sugar and lay out the pastry, also dusting the top with the sugar. Roll this out so that it’s just larger than the tart tin
  3. Roll it around the pin, and unroll over the tin.
  4. Press the sides down and into the edges and then roll the pin over the pastry for a perfect scalloped edge.
  5. Press fork marks all around the base. Line with baking parchment and pour in baking beans.
  6. Bake in the oven for 10 minutes, or until the pastry edge is just beginning to turn golden.
  7. Remove the baking parchment and beans, and return the pastry to the oven for 5 more minutes to dry out the base.
  8. Meanwhile put the evaporated milk and sugar in a bowl. Using a hand-held whisk beat for 15 minutes.
  9. Pour this mix into the pastry case.
  10. Return to the oven, having reduced the heat to 200C/fan 180C/gas 6 for 10-15 minutes.
  11. It should have a slightly tacky surface and will continue to set as it cools.
  12. Leave to cool completely in the tin.

Serve and enjoy :0)

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