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Post by Patrick on Feb 14, 2009 16:47:57 GMT
A small tin of evaporated milk (not condensed) 6 - 61/2 oz
12oz Light Muscovado Sugar
Whisk it like billio until fluffy - a good 5 minutes - pour into an 8" pastry case and cook for ten to twenty minutes at 300F 150C Until the top is firm and bouncy. Leave to cool. The inside should have a nice, bubbly, moist texture.
Enjoy. As thousands of school children across the county of Kent did in the 1970's.
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Post by beth on Feb 15, 2009 4:08:53 GMT
Thanks, Patrick. I'll try this and let you know (though it seems to need a bit of flour and butter). I do not like making pie crusts, so shall have to buy some when I go to the market later in the week.
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Post by drewsmom595 on Feb 15, 2009 12:49:23 GMT
I had to look up what muscovado sugar is...I haven't seen it in my local grocery store here in the US. I imagine the tart would taste like caramel...yes?
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Post by chefmate on Feb 15, 2009 16:08:50 GMT
had to look up that type sugar also Drews.......never heard of it
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Post by Patrick on Feb 16, 2009 1:23:14 GMT
Muscovado is very soft and slightly moist you could say. It's also used - in the dark version in ginger cakes. I suppose the tart could be a little caramel-ly, Or like a soft mousse, or even a solid blancmange. I read elsewhere that dark muscovado is also known as "Dark Brown Sugar" or even "Barbados" sugar. The lighter one is like a finer demerara or light brown sugar.
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Post by drewsmom595 on Feb 18, 2009 1:08:15 GMT
Thanks, for clarifying that for us, Patrick. It really does sound kind of cool.
When I was in college, one of my sorority sisters used to boil cans of sweetened condensed milk for about an hour. The milk would turn into kind of a caramel sauce that would then be poured into pie shells and then refrigerated. Your recipe sounds kind of similar.
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