Olive Magazine
Gypsy tart

Gypsy tart

Published: August 28, 2021 at 3:00 pm
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  • Preparation and cooking time
    • Total time
    • + chilling and cooling
  • Easy
  • Serves 10

Serve this retro treacle tart from Kent with whipped cream and thin strips of lemon zest simmered in sugar syrup. This simple dessert uses just a handful of ingredients

Nutrition:
NutrientUnit
kcal314
fat12.9g
carbs45.6g
fibre1g
protein4.8g
salt0.1g
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Try this recipe for Gypsy tart, then check out our treacle tart, Manchester tart, banoffee pie, cornflake tart and more sweet tart recipes.

Ingredients

  • 200ml evaporated milk
  • 165g dark muscovado sugar

pastry

  • 125g unsalted butter
  • 90g caster sugar
  • 1 large egg
  • 250g plain flour

Method

  • STEP 1

    To make the pastry, whizz the butter and caster sugar in a food processor until combined. Add the egg and whizz for 30 seconds. Tip in the flour and process for a few seconds until the dough just comes together. Knead on a floured surface then shape into a flat disc and chill for 30 minutes.

  • STEP 2

    Heat the oven to 160C/fan 140C/gas 3. Roll out 300g of the pastry and use to line a 21cm tart tin (freeze the rest).

  • STEP 3

    Line the pastry case with greaseproof paper, fill with baking beans and bake for 15 minutes, then remove the baking beans. Return to the oven for 10 minutes until the base is a pale golden brown.

  • STEP 4

    Whisk the milk and sugar together for 15 minutes with electric beaters until light and fluffy. Don’t skimp on this step as it’s important to the finished texture. Pour the milk mixture into the pre-baked pastry case then cook for 10-15 minutes until risen and the surface is tacky. Remove from oven and cool completely before slicing.

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