Gypsy Tart

PennyAuthorPenny
00DifficultyBeginner

A Kent school dinner favourite

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Yields68 Servings
Prep Time30 minsCook Time40 minsTotal Time1 hr 10 mins

 300g plain flour, plus extra for dusting
 150g unsalted butter,
 1 medium egg, beaten
 410g tin evaporated milk - that’s been in the fridge overnight
 280g dark muscovado sugar

1

Heatcoven to 190c

2

Put a baking sheet in the oven to get hot.

3
4

Sieve the flour into a bowl. Using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs.

5

Add the egg and 1-2 tbsp water to mix to a firm dough.

6

Wrap in clingfilm and leave to rest in the fridge for at least 30 minutes.

7

Roll out the pastry on a lightly floured surface and use to line a tart tin, leaving any excess overhanging the edge. Line with baking parchment, put on baking beans or rice and bake for 15 minutes.

8

Remove the beans and parchment and return to the oven for a further 5-10 minutes until golden. Leave to cool then, using a sharp knife, trim the top of the pastry case.

9

Tip the evaporated milk and sugar into a large bowl and, using an electric mixer on whisk together on full power for 15 minutes until the mixture resembles a light coffee-coloured, creamy foam that doesn’t quite hold peaks.

10

Pour the mixture into the tart tin and bake for 20 minutes on the hot baking sheet.

11

When cooked, the filling should be lightly set and have a sticky surface

12

Leave to set overnight in the fridge.

Ingredients

 300g plain flour, plus extra for dusting
 150g unsalted butter,
 1 medium egg, beaten
 410g tin evaporated milk - that’s been in the fridge overnight
 280g dark muscovado sugar

Directions

1

Heatcoven to 190c

2

Put a baking sheet in the oven to get hot.

3
4

Sieve the flour into a bowl. Using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs.

5

Add the egg and 1-2 tbsp water to mix to a firm dough.

6

Wrap in clingfilm and leave to rest in the fridge for at least 30 minutes.

7

Roll out the pastry on a lightly floured surface and use to line a tart tin, leaving any excess overhanging the edge. Line with baking parchment, put on baking beans or rice and bake for 15 minutes.

8

Remove the beans and parchment and return to the oven for a further 5-10 minutes until golden. Leave to cool then, using a sharp knife, trim the top of the pastry case.

9

Tip the evaporated milk and sugar into a large bowl and, using an electric mixer on whisk together on full power for 15 minutes until the mixture resembles a light coffee-coloured, creamy foam that doesn’t quite hold peaks.

10

Pour the mixture into the tart tin and bake for 20 minutes on the hot baking sheet.

11

When cooked, the filling should be lightly set and have a sticky surface

12

Leave to set overnight in the fridge.

Gypsy Tart

48 thoughts on “Gypsy Tart

  1. This is the ultimate gorgeous yummy pud. When we had American visitors I used to serve this with quenelles of clotted cream and the guests used to dissolve into puddles of yumness.

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