recipe for Gypsy Tart by Tallyrand uses Muscovado sugar. It is a British speciality
brown sugar that is very dark brown and has a particularly strong molasses flavour.
The crystals are slightly coarser and stickier in texture than other brown sugars.
There are light or dark brown Muscovado sugars and the darker the colour is
the more molasses and therefore the stronger the flavour.
As Gypsy Tart is very sweet it is best served with some tart fruits to counter the sweetness (Kiwi fruit works well).
400gm evaporated milk
350gm dark muscovado sugar
1 sweet pastry case - about 25cm
How to make:
- Pre heat oven
to 200°C / 400°F.
- Whisk evaporated
milk and sugar together for 10 - 15 minutes until light and fluffy.
- Pour the mixture
into the blind baked pastry case.
- Bake for 10
- The tart will have a slightly sticky surface initially but will set when it has been left to cool.