Monday, August 02, 2004
Gypsy Tart
8oz shortcrust pastry
400g evaporated milk
12oz dark muscavado sugar
Preheat oven to 20oc. Roll out pastry and line a 25cm flan ring. Bake blind for 15-20 mins. Leave to cool.
Whisk milk and sugar together for 10-15 mins until light and fluffy. Mixture should be coffee coloured.
Pour mixture into pastry case and bake for ten mins. it will now have a slightly sticky surface, but will not set until it has been left to cool. serve cold
8oz shortcrust pastry
400g evaporated milk
12oz dark muscavado sugar
Preheat oven to 20oc. Roll out pastry and line a 25cm flan ring. Bake blind for 15-20 mins. Leave to cool.
Whisk milk and sugar together for 10-15 mins until light and fluffy. Mixture should be coffee coloured.
Pour mixture into pastry case and bake for ten mins. it will now have a slightly sticky surface, but will not set until it has been left to cool. serve cold
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