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Gypsy Tart
by Bryony Harrison (follow)
Poems on the Page: tinyurl.com/pgyyx76
Gypsy tart is a dessert from the Isle of Sheppey in Kent and is made from condensed milk, evaporated milk, and muscovado sugar. It is sweet, sticky, and would go down very well with a scoop of ice cream.
Preparation Time: 35 minutes
Cooking Time: 35 minutes
Makes: 8 servings
150g wholemeal plain flour
2 tbsp icing sugar
1 egg
7g margarine
1 tbsp water
230ml condensed milk
170ml evaporated milk
175g muscovado sugar
Method
Preheat the oven to 200 ༠C/ 180 ༠C Fan/400 ༠F/6 Gas.
Separate the egg.
Rub together the flour and margarine with the icing sugar to create a breadcrumb like texture.
Add the egg yolk and water to form the pastry dough.
Chill the pastry in the fridge for at least ten minutes, and then roll out thinly.
Line a large tart tin with the pastry and blind bake for fifteen minutes.
Lower the temperature to 180 ༠C/ 160 ༠C Fan/400 ༠F/5 Gas.
Beat the condense milk, evaporated milk, and muscovado sugar together for about ten minutes, until it has increased in volume and is light and bubbly.
Pour the mixture into the pastry case and bake for twenty minutes.
Categories
#Tarts
#British
#Dessert
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