…well according to my friend Kim it does (although I can’t say I recall that particular side effect from school). What I do remember is that it was my favourite school pudding (and many of my contemporaries). I mentioned on Facebook that I’d rediscovered the recipe (thanks to Ellie and Rosie at the salad club) and was suddenly bombarded with requests for me to send it. So this post is therefore dedicated to Holly, Kim, Paula and all the others that loved gypsy tart…
14oz tin of evaporated milk,
12oz / 340g dark muscovado sugar
a 10 inch prebaked shortcrust pastry case
Whisk the milk and sugar together for about 10 to 15 minutes until light and fluffy. Ellie and Rosie suggested leaving it to stand for a while, then give it a quick stir again before pouring into the pastry case, which I did although the effect is not different if you just pour it straight in the case. Bake in a preheated oven (gas mark 6/ 200 degrees) for 10 minutes.
The results you might ask? Well, the tart had a light, moussy texture and was very very sweet, just as I remember it. Surprisingly my kids didn’t like it. It didn’t quite compare to the tart I remember from school but as a latter day update the addition of a dollop of crème fraîche and a dribble of home made berry coulis worked well adding grown up touch and cutting through the tooth rotting sweetness.
My Aunty Rani says that “The only people who could make ‘Gypsy Tart’ were the dinner ladies at school! The only real test to see if it is authentic is to see if you teeth stick together when you take a bite!!!!!!!!!!!”
I have to say that fresh from the oven it did not stick my teeth together, but after a couple of days it started to remind me of the version served at school. I’m not sure whether its good to discover that our school dinners were probably a day or two old!! If anyone chooses to make this tart do please tell me if it sticks their teeth together….or even as Kim suggested, make you fart.