Apparently these super sweet tartlets were born when a lady wanted to feed gypsy children who played in fields near her house but only had these few ingredients in her cupboards. Whatever the origin, we think these evaporated milk tarts are delicious. They take just over half an hour from start to finish and are a delicious afternoon partner to a cuppa or as a dessert. The kids will love one of these after their tea for a special weekend treat.
- 170g can evaporated milk
- 150g muscovado sugar
- 4-5 pastry tartlet shells, 7.5-10cm in diameter
- Icing sugar, for dusting
- Clotted cream, to serve
Set the oven to 190°C/374°F/Gas Mark 5.
Place the evaporated milk and sugar in the bowl of a food mixer and whisk for about 10-15 minutes, until thick and creamy.
Pour mixture nearly to tops of pastry cases, then bake in the centre of the oven for 10-15 minutes, until just set.
Remove from the oven and leave to cool for a few minutes before transferring to a wire rack. Serve warm or at room temperature, dusted with icing sugar and with a spoonful of clotted cream.
Top tip for making Gypsy tarts
Keep the ingredients for these lovely little tarts in the cupboard for those nights when you need a dessert fast!