Gypsy Tart
This delightful recipe features a creamy and tangy filling encased in a sweet pastry crust. A unique method of caramelizing condensed milk adds a rich depth of flavor that pairs perfectly with a zesty hit of fresh lemon juice. The result is a lusciously smooth and refreshing lemon tart to impress your taste buds!
— Constant Cookbook
Ingredients
- Pre-baked sweet pastry case
- 1 can of evaporated milk
- 10g of dark muscovado sugar
- 1 lemon, juiced
Instructions
- Cover tin of milk in cold water and simmer for 30 minutes
- Cool tin under running cold water and leave in fridge over night or up to a week
- Empty milk and sugar into bowl and whisk for 5 minutes
- Carry on whisking and Slowly add lemon juice
- Whisk until all lemon juice is incorporated and mixture thickens
- Pour into pastry case. Leave to set for about 30 minutes
- ( do not put in fridge)
Yield
Serves 8
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