The traditional Gypsy Tart recipe from Kent Yield – eight portions Ingredients 300g/10oz shortcrust pastry homemade or ready-made pastry 230ml/8fl oz condensed milk, fridge-cold (from a 397g can) 170g/6fl oz tin carnation evaporated milk 175g soft brown light muscovado sugar 1 large banana, sliced Method 1. Preheat the oven to 190c/Gas Mark 5 2. Line a 20cm/8-inch flan tin or similar container with pastry, prick the base with a fork and bake it blind for approximately for 20 minutes.

3. When the pastry flan has cooled, slice the bananas on to the base.

4. Pour the cold condensed milk, evaporated milk and brown sugar into a large mixing bowl.

5. Using an electric handheld whisk or electric stand mixer, whisk until you have a light coloured, aerated, moose-like mixture. This will take around 10 minutes.

6. Pour the mixture level into the prepared baked pastry case. You might have a little bit over so don't be tempted to overfill the flan.

7. Bake in the oven for around 20 to 25 minutes until just set, but a bit wobbly in the middle and a golden colour.

8. Cool but do not chill: it will firm up as it begins to cool, but is meant to be fairly soft.

9. Remove from the tin and slice up, serving with scoop of ice cream, creme fraiche or maybe a little plain yogurt to balance the sweetness.

10. Best eaten on the day it was made, but can be stored in the fridge for the next d