Gypsy Tart
Gypsy Tart was created in Kent and has been a tradition for over 100 years. According to the legend, a lady saw some gypsy children playing in the fields. Since they looked a little on the skinny side, the woman wanted to make something for them to eat. She only had pastry ingredients, evaporated milk and brown sugar, so the gypsy tart was born. When I was at school it was served as pudding along with ½ an apple as it was so sweet – the apple was to clean the sugar off our teeth!
Ingredients​
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For the pastry
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115 g (4 oz) plain flour
55 g (2 oz) cold butter
25 g (1 oz) icing sugar, sifted
1 egg yolk
1 Tbsp cold water
For the filling
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205 ml evaporated milk
140g (5oz) brown sugar
What do we need?
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Large mixing bowl
Measuring Jug
Tablespoon
Fork
Weighing scales
Cheese grater
8 inch Flan tin
Greaseproof paper and baking beans or dried rice
Electric Mixer
Spatula
Tia's tip
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It seems like you are whisking forever but stick with it as it will make a difference!
What do we do?
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Pre-heat the oven to 200C/ Gas Mark 6.
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Measure the flour and icing sugar into the mixing bowl.
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Grate the butter into the mixing bowl and then use your fingertips to rub the butter into the flour to make it look like breadcrumbs.
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Whisk the egg and add to the flour mixture.
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Combine with a fork and add the water to make into a dough.
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Wrap the dough in cling film and pop in the fridge for at least 30 minutes.
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Roll out the dough and line the greased Flan tin.
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Line the pastry case with greaseproof paper and weigh down with rice or baking beads. Cook in the oven for 15 minutes.
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Remove from the oven, take out the greaseproof and baking beans or rice and return to the oven for a few minutes (max 5 minutes) to cook the inside.
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Remove from the oven and leave to cool.
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After pastry has cooled for 20 minutes put the evaporated milk and sugar in a clean mixing bowl.
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Whisk the milk and sugar mixture for 10 – 15 minutes. It needs to be thick and creamy with the sugar fully dissolved into the milk.
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Pour the mixture into the pastry case.
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Return the tart to the oven for 5-8 minutes – it will set on top.
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Remove from the oven and allow the tart to completely cool before removing it from the tin.
Eat and enjoy!
IProperty of Cooking Pioneersy.