Gypsy tart

I heard of this through a TV quiz, and had to look it up to see what it is. Not sure if I've got it right. It's very sweet, and tastes of evaporated milk even after cooking (and that is a bit of an acquired taste).

Ingredients
small tin of evaporated milk (170 gms)
sugar
plain flour
butter
milk to mix

Equipment

bowl
device for whipping filling, such as beater or food mixer
small tin
baking beans

oven:
time in oven: 25 mins for pastry, plus 20 mins for tart, plus time in the fridge

preparation time:
rub fat into flour
whip filling mix

Cooking process

Line the tin with baking paper. Measure out the butter and flour and . Mix with a little milk to make a dough. Roll out, and line the tin with pastry.
Put some baking paper on top, and put some baking beans on to weigh it down. (I used dried chickpeas.) Cook for 15 mins. Remove beans and paper. Cook for a further 10 mins.
Whip the evaporated milk and brown sugar until it is a a light coffee-coloured, creamy foam. Pour into the pastry. Cook for 20 mins.
Chill in fridge.

Other comments

The recipe that I took these instructions from used a large tin of evaporated milk. So for this recipe, I scakled everything down to a small tin size. The main problem was the size of the tin. The one I used was too deep, so the dough didn't reach to the top of the tin. This made the sides fall in rather.