from Good British Food
Gypsy Tart is a classic British
Gypsy Tart is a classic British food favourite tart. Gypsy Tart could not be any easier to make and yet it is so delicious. Gypsy Tart would go down well at a traditional English afternoon tea. Try out these other great
tasting traditional English food desserts, Gooseberry Fool, and English Summer Pudding, Spotted Dick, Treacle Sponge Pudding, Bread And Butter
pudding, Lemon Meringue pie, Gooseberry
Pie, Custard Tart, Bakewell Tart, Battenberg Cake, Madeira Cake, Pound Cake, Sussex Pond Pudding.
Preparation Time: 20 mins
Cooking Time: 35 mins (approx)
225g flour (plain)
pinch of salt
150g butter (cold and chopped)
25ml water (cold)
extra butter (for greasing)
1 large egg (beaten)
1 (410g) tin evaporated milk (chilled)
275g dark soft brown sugar
8 inch tart tin
greaseproof paper (or parchment paper)
baking beans (to weight down)
1. Sift flour into a mixing bowl.
2. Add a pinch of salt.
3. Add the butter.
4. Rub the butter into the flour with your fingertips until the mixture resembles fine
5. Add the egg.
6. Add the cold water to the mixture and using a cold knife stir (mix) until the dough binds
7. Add more cold water if the dough looks too dry.
8. Roll the dough mixture up into a ball.
9. Wrap the dough ball in cling film.
10. Place the dough ball in the refrigerator.
11. Chill for 30 minutes.
12. Take the dough ball out of the refrigerator.
13. Gently roll out the pastry onto a floured board.
14. Roll out the pastry to a 1/4" thick and a size that will comfortably line an 8" tart
15. Prick the bottom all over with a fork.
16. Trim off any excess pastry with the blunt edge of a knife.
17. Rest in the refrigerator for another 10 minutes.
18. Preheat oven to 200C (400F) or Gas Mark 6
19. Lay a sheet of greaseproof or parchment paper in the tin and fill with baking beans.
20. Put tart tin into the preheated oven.
21. Bake blind for 15-20 minutes.
22. Remove from oven.
23. Remove the baking beans.
24. Remove he greaseproof paper.
25. Leave tart case to cool.
26. Reduce the oven temperature to 180C (350F) or Gas Mark 4.
27. Put the chilled evaporated milk into a bowl.
28. Add the sugar.
29. Using a hand whisk or an electric mixer, whisk together the evaporated milk and sugar until it has become
light, coffee-coloured and creamy.
30. Pour it into the tart case.
31. Put the tart case into the oven.
32. Bake for 15 minutes.
33. Remove it from the oven.
34. The surface will appear slightly sticky but will set completely when left to cool.
35. Leave to cool and set.
36. Serve cold.
37. Slice and serve the Gypsy Tart.
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