Gypsy Tart is a type of tart made with evaporated milk, muscovado sugar, and pastry. It originates from the County of Kent in England
- 1 Teaspoon Golden Caster Sugar
- 175g Plain Flour
- Pinch of Salt
- 110g Chilled Butter
- 1 Egg Yolk
- 1 - 2 Tablespoons of Iced Water
275g Dark Muscovado Sugar
400g tin of Evaporated Milk (Chilled)
Gypsy Tart - Serves 4 - 6
Pre-heat the oven to gas 5, 190 centigrade. After resting roll out the pastry and line a 23cm flan tin. Bake blind in the oven for 10 minutes. Remove the parchment and baking beans and cook for a further 10 minutes. Remove from the oven and allow to cool a little. Increase the oven to gas 6, 200 centigrade.
Make the filling. Place the sugar and evaporated milk in a bowl and whisk together with an electric whisk until thick, light and creamy. This can take up to 15 minutes. Pour the mixture into the cooled flan case and cook for 20 - 25 minutes. After cooking the filling may remain a little liquid but will become firm when cooled. Allow to cool gently but not in a fridge.