Gypsy tart
Published: August 28, 2021 at 3:00 PM
Save recipe
Serves 10
Easy
Total time: 1 hr
+ chilling and cooling
0 reviews
loading...
Get 5 months for £5 when you subscribe today
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
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Try this recipe for Gypsy tart, then check out our treacle tart, Manchester tart, banoffee pie, cornflake tart, strawberry tart and more sweet tart recipes.
Ingredients
Nutrition
- 200ml evaporated milk
- 165g dark muscovado sugar
pastry
- 125g unsalted butter
- 90g caster sugar
- 1 large egg
- 250g plain flour
Nutrition: per serving
- kcal314
- fat12.9g
- carbs45.6g
- fibre1g
- protein4.8g
- salt0.1g
Ad
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.
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue