An old school dinner favourite, Gipsy Tart was never the healthiest
thing on the menu, but it’s probably still less calorific than a turkey
twizzler. At least there are vitamins in the evaporated milk, and
putting a layer of thinly sliced bananas at the bottom ups the
nutrient quotient even further.
You must make this the day before you want to eat it, though.
It only takes a few minutes in the oven but you’ll need to leave it
in the fridge overnight for the filling to set into a kind of mousse.
Make it the ultimate easy-to-do pudding by buying readymade
pastry cases. The quantities here are enough for two Gipsy
Tarts.
2 ready-made sweet pastry cases
1 tin of evaporated milk
1⁄2 mug of dark brown muscovado sugar
2–3 bananas
Method
1. Put the evaporated milk in a large bowl with the sugar and mix
with an electric hand whisk on high speed for 5–10 minutes
until the mixture is noticeably thicker.
2. Put a layer of thinly sliced banana at the bottom of the pastry
case and fill each one to the top with the evaporated milk
mixture.
3. Bake in a preheated oven on Gas Mark 6 (200ºC) for about 10
minutes until the surface of the tarts is firm to the touch and
golden. (The inside will be pure liquid though, so don’t be
tempted to cut it open yet.)
4. Refrigerate overnight.
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