Recipe by GARRY67
"A tart that defies its ingredients! One that's got to be tried. A dessert for any occasion - your guests will not be able to describe the taste, and will beg you for the recipe."
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1 (12 ounce) can
1 1/2 cups
dark muscovado sugar
1 (10 inch)
prepared shortbread pie crust
This is so good - I couldn't find muscovado sugar easily, so I subbed dark brown sugar with a big spoonful of molasses. I chilled the evaporated milk before using and it whipped up quite nicely and baked up well. So very tasty and sweet!
I also used a crumb crust 'cause I had a bag of cookies to use up. Tasted good together.
The taste is okay, but I think it needs to cook much more than 10 minutes. It is not even a pie, but liquid covered with a slightly firm crust.
Fantastic! This was an English school lunch dessert in the 1970's. A winner every time and a very true representation of a wonderful childhood memory. Don't worry that it seems very 'wobbly' at the end of the cooking time - it will set. However, it is at its very best if it oozes a little when cut!
This gypsy (gipsy) tart was in schools even before the 70's. I remember it from the 60's!! I have used ordinary brown sugar before, but lost the recipe as I am not an elephant. (I can never remember anything - unlike elephants who never forget - does anyone know where that saying came from by the way?).
I will try this version. Thanks. Clare
Exceptionally good. You can go back even further than the 60's I remember it in the 50's. I try not to make it often nowadays though as I have to watch my figure lol. An absolute delight. Val
Loved it' took me back to being a kid.
It very hard to find a descent evaporated milk for this recipie though.
Low fat rubbish will make this come out awful.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 80
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