Gypsy Tart

AuthorBobCategoryDifficultyBeginner

Gypsy Tart - Originates from the Isle of Sheppey in Kent - Another back-in-time recipe from my school days - ideal if you have a sweet tooth!!

Gypsy Tart

Yields4 Servings
Prep Time30 minsCook Time20 minsTotal Time50 mins

Pastry Base
 150 g Self raising Flour
 75 g Margarine
 water to mix
Filling
 183 g Muscovado Sugar
 150 g Evaporated Milk

Pastry
1

Pre-heat your oven to 180ºC.

2

Mix the flour and margarine together in a mixing bowl until light and crumbly. Add sufficient water to allow the pastry to bind together.

3

Roll out the pastry and line a 6 inch fluted dish with the paste.

pastry lined dish

4

The pastry has to be cooked blind.

Cut a circle of greaseproof paper and place it on top of the pastry and fill the paper with baking beans to keep the paper and pastry in place whilst cooking.

Place the dish in the oven and bake for 15 minutes.

Remove from the oven, remove the paper liner and baking beans, and allow the pastry to cool.

baking pastry blind

Filling
5

Put the muscovado sugar in a mixing mixing bowl and gradually add the evaporated milk, with a slow whisk.

When the ingredients are mixed together, turn up the whisk to full speed and continue mixing for a further 15 minutes.

The mixture needs to have a mousse like consistency. Before continuing, check that the mixture is fully mixed by tasting it. If it is not gritty it is ready to bake.

6

Correct your oven temperature to 140ºC.

7

Pour the mixture into the pastry case and cook in the oven for 5 minutes.

After 5 minutes check to see if it is cooked by giving it a little shake. If it mixture wobbles it needs a further 3 minutes. If not, turn off the oven and leave it inside to cool.

Ingredients

Pastry Base
 150 g Self raising Flour
 75 g Margarine
 water to mix
Filling
 183 g Muscovado Sugar
 150 g Evaporated Milk

Directions

Pastry
1

Pre-heat your oven to 180ºC.

2

Mix the flour and margarine together in a mixing bowl until light and crumbly. Add sufficient water to allow the pastry to bind together.

3

Roll out the pastry and line a 6 inch fluted dish with the paste.

pastry lined dish

4

The pastry has to be cooked blind.

Cut a circle of greaseproof paper and place it on top of the pastry and fill the paper with baking beans to keep the paper and pastry in place whilst cooking.

Place the dish in the oven and bake for 15 minutes.

Remove from the oven, remove the paper liner and baking beans, and allow the pastry to cool.

baking pastry blind

Filling
5

Put the muscovado sugar in a mixing mixing bowl and gradually add the evaporated milk, with a slow whisk.

When the ingredients are mixed together, turn up the whisk to full speed and continue mixing for a further 15 minutes.

The mixture needs to have a mousse like consistency. Before continuing, check that the mixture is fully mixed by tasting it. If it is not gritty it is ready to bake.

6

Correct your oven temperature to 140ºC.

7

Pour the mixture into the pastry case and cook in the oven for 5 minutes.

After 5 minutes check to see if it is cooked by giving it a little shake. If it mixture wobbles it needs a further 3 minutes. If not, turn off the oven and leave it inside to cool.

Gypsy Tart

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