Traditional Kentish Gypsy Tart

Pre-bake a shortcrust pastry shell until pale golden.

In a large bowl, whisk together one can of evaporated milk (not condensed!) and muscovado or dark brown sugar.

Whisk for at least 15 minutes with an electric mixer until the mixture is thick, light, and doubled in volume.

Pour the mixture into the pre-baked pastry shell.

Bake at 200°C for strictly 10-12 minutes; the top should have a thin crust but remain slightly gooey.

Let the tart cool completely (ideally overnight) to set perfectly before slicing.

Serve cold.