Gypsy Tart

• 170 ml evaporated milk, preferably chilled
• 175 g dark muscovado sugar
• 1 pastry shells

1. Beat milk and sugar till very thick, pour into pastry case.
2. Bake for about 10 mins at 180C.
3. This seems to depend on the oven you have, sometimes for some reason
4. the milk and sugar separate (my first attempt today did), but 2nd attempt was perfect.
5. It's often trial and error.

milk, muscovado sugar, pastry shells

Taken from www.food.com/recipe/gypsy-tart-365475 (may not work)