Butterscotch Tart

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What is the original school recipe for this...with ingredients available today?

[Lindylou]

Not an answer really, more like another question! Is this what we used to call gypsy tart? If it is, its made with a tin of evaporated milk. I'll see if I can find the recipe and get back to you.

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I think you may be right...someone said it was evaporated milk!

[woofgang]

If you google gypsy tart, you will be up to your keyboard in recipes. Try http://www.thefoodie.com or http://www.waitrose.com to start you off

[woofgang]

And for butterscotch tart, http://www.greatbritishkitchen.co.uk or http://www.deliaonline.com and then search the site

[Lindylou]

1x ready baked 10in tart case. 1x 14oz tin evap. milk, 12oz. muscovado sugar (no other sugar will work!). Pre-heat oven 200C, 400F, Gas 6. Whisk milk and sugar together for a minimum of 15 mins. Should be coffee coloured and like whipped cream. Pour into pastycase and bake for 10 mins. Leave to cool before slicing. Serve with pouring cream if you want. Chill evap. milk for at least an hour before whisking as this will guarantee you get a whisking consistency. Use an electric beater at max. speed. Enjoy!