6 servings

1 14oz tin of Evaporated milk.
12oz Dark muscovado sugar.
1 10in shortcrust pastry case Pre baked.

Pre heat 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.

This is seriously addictive, only make if you are very strong willed.