Gypsy Tart - cooking recipe

Ingredients

8 ounces shortcrust pastry (225g)
1 (14 ounce) can evaporated milk (400g)
12 ounces dark muscovado sugar (350g)

Preparation

Preheat oven 400\u00b0F, 200\u00b0C, Gas 6.
Roll out pastry and use to line 10 inch (25cm) flan ring and bake blind for 15-20 minutes until cooked.
Let it cool.
Whisk evaporated milk and sugar together for 10-15 minutes until light and fluffy.
Pour into the pastry case and bake for 10 minutes.
It will have a slightly sticky top but will not set completely until it has cooled completely.
Serve cold.