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Gypsy Tart
6 servings

14 oz tin evaporated milk
12 oz dark muscovado sugar
10 in shortcrust pastry case baked

Preheat oven to 400 F. Whisk evaporated milk and sugar together
for 10 - 15 minutes until light and fluffy. The mix should be coffee
coloured. Pour the mix into the pastry case and bake in the oven
for 10 minutes. The gypsy tart will have a slightly sticky surface
but will not be set completely until it has been left to cool.
Serve cold.

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