[J.A.G]

I love my food and I love cooking.. got talking the other day with some old school friends and here is one of our all time favorite desserts from the "old" school canteen..

GYPSY TART: (this is a dentist's and weight watcher's nightmare, but boy oh boy is it yum..) - this is my personal version.

1x pastry case
250gm of Soft Dark Brown Sugar
2tbl spoons of lemon juice
1x tin (170g) of Evaporated Milk (not condensed)

IMPORTANT: Place the un-open can of milk into a saucepan and bring the cold water to the boil and then allow the can to boil within that water for at least 10-15mins... the can will NOT explode.

IMPORTANT: Take that can out to cool down and then refrigerate over night.. at least 6-8hrs.

THEN: In a suitable container pour the contents of the cold milk in. Taking a powerful electric whisk, whisk the milk for about 2-3mins at as high a setting as you can.

Then start to add the sugar (bit by bit – not all at once) and keep whisking until all 250gms of sugar is used up.

Then add the lemon juice (add more if needed to reduce the taste of sweetness).

Continue to whisk for about 5mins on a high setting.

THEN:

(1) Rest for 10mins, then whisk again for 5mins.
(2) Rest for 10mins, then whisk again for 5mins.
(3) Rest for 10mins, then whisk again for 5mins.

Then pour the contents into your pastry case (this version will make two 20cm size pastry cases - so tell your mates there is some spare going)and then let set at room temp.

Then after about 30mins, place in the fridge for 4-6hrs.

Thereafter take it back out and leave sitting at room temp and serve.

For the best tasting Gypsy tart the above timing and procedures are very important.. enjoy.