To make the filling, in a medium bowl whisk together the milk and sugar using an electric hand whisk for 15-20min until it resembles lightly whipped double cream (if you’re using a table top mixer this will take about 10-15min). Reduce the oven temperature to 170☌ (150☌ fan) mark 3. Carefully remove beans and paper and continue baking for 5-10min until cooked through. Fill with baking beans and bake for 15-20min. Preheat oven to 190☌ (170☌) mark 5 and put tin on to a baking sheet. Leave the pastry to overhang the sides slightly. Roll out pastry on a lightly floured surface to line a 23cm (9in) diameter x 4cm (1½in) deep flan tin. Shape into a disc, wrap in clingfilm and chill for 15min. Lightly beat egg yolk with the lemon juice and, using a knife, stir into the flour until it starts to clump together but isn't too sticky or dry. Put flour into a bowl and rub in butter until it resembles breadcrumbs. This Gypsy tart recipe will keep in the fridge for up to two days (see tip below). You’ll want a golden crust and for the filling to be just set. If you’re using your table top mixer, however, whisking time will be less, around 15-10mins. You’ll want the filling to resemble whipped double cream. If you’re doing this with a hand whisk it might take longer than you think, around 15-20mins of whisking. When it comes to making the filling the evaporated milk should be chilled overnight – then whisk it in with the muscovado sugar. The important thing, for a light shortcrust pastry, is to have all your ingredients chilled (even the flour), and not to overwork the pastry or it will become tough and difficult to roll. The pastry case is straightforward to make but if you are new to making pastry then follow our guide on how to make perfect shortcrust pastry. If you overcook the Gypsy tart recipe the ingredients will liquefy and you’ll never achieve the consistency needed. However, despite a filling comprised of just two ingredients, it can also be easy to get wrong. Gypsy tart is a fairly easy dessert recipe with simple ingredients, the filling is made from evaporated milk and wonderfully rich dark muscovado sugar. Don’t worry if it is not completely set, as it will continue to thicken as it cools.Gypsy tart is traditionally from Kent and, like the school dinner cake, the recipe was once a staple on school dinner menus. Pour the milk and sugar mix into the pastry shell and return to the oven for about 10 minutes. (If you have not mixed it enough, it will not set when cooked and you will be left with a runny – but still pretty tasty – sauce). Using an electric whisk, beat on high for at least 15 minutes. While the pie crust is cooling, combine the evaporated milk and sugar. Then remove the beans and paper and cook for another ten minutes. Use baking beans and parchment paper to line the pie shell and bake for 15 minutes. To the uninitiated, it can be overwhelmingly sweet, but to those of us who grew up in East Kent, it brings back many childhood memories.ġ pastry pie shell (homemade or shop-bought)īegin by prebaking the pie shell in a 170C/ Gas Mark 3/ 325F oven. This simple dish is brown sugar mixed with evaporated milk and baked in a pastry shell. From these paltry ingredients, the gypsy tart was born. Since they looked a little on the skinny, undernourished side, the woman wanted to make something for them to eat but she only had a few things in her pantry. In the past, gypsies would have been a common sight, traveling from one farm to another to help with the harvest, whether it be picking hops, apples, or some other local crop.Īccording to the legend, an elderly women saw some gypsy children playing in the fields. It is said to have originated on the Isle of Sheppey, on Kent’s northern coast. It is difficult to know when the dish first appeared but it has certainly been part of the local memory for at least 100 years. The Story Behind Gypsy TartĪs with so many foods, the origins of gypsy tart are rather vague. But elsewhere around the United Kingdom, it seems people are not so familiar with it. For a long time, it seemed to be a school dinner staple. If you grew up on the North Downs, in Thanet, or elsewhere in the Garden of England, you have no doubt eaten gypsy tart at least once.
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