Gypsy Tart Recipes

Steps:

• Preheat oven 400°F, 200°C, Gas 6.
• Roll out pastry and use to line 10 inch (25cm) flan ring and bake blind for 15-20 minutes until cooked.
• Let it cool.
• Whisk evaporated milk and sugar together for 10-15 minutes until light and fluffy.
• Pour into the pastry case and bake for 10 minutes.
• It will have a slightly sticky top but will not set completely until it has cooled completely.
• Serve cold.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• In a large bowl, beat the evaporated milk and sugar with a whisk or electric mixer for 10 to 15 minutes, or until fluffy and mocha colored. Pour into the shortbread crust.
• Bake for 10 minutes in the preheated oven. The Gypsy Tart will have a sticky surface, and will not set completely until left to cool. Serve chilled.

Steps:

• Preheat oven to 400 F.
• Whisk evaporated milk and sugar together for 10 - 15 minutes until light and fluffy. The mix should be coffee coloured.
• Pour the mix into the pastry case and bake in the oven for 10 minutes.
• The gypsy tart will have a slightly sticky surface but will not be set completely until it has been left to cool.
• Serve cold.

Steps:

• Preheat the oven to 180C/Gas 4
• Dust worksurface with flour and roll pastry to fit a 30cm glass pyrex dish, line with greaseproof paper and fill the baking beans, bake in the oven for 15 mins then remove greaseproof and beans and place back in the oven for 5 mins then remove from the oven
• turn the oven down to the lowest setting on your cooker
• place the chilled evaporated milk and sugar into a large bowl and whisk on high speed for good 10 mins until pale
• pour into the pastry case and place in the middle of the oven (the oven should only be just warm) the mixture needs to set not cook, check after ten mins, slightly tip the dish and if the mixture does not move it is ready, place back in the oven for 5 more mins if it still moves
• hey presto pudding heaven, serve on its own or with cream or ice-cream

Steps:

• To make the pastry, put the butter and caster sugar in a food processor. Add the egg and whizz for 30 secs, then tip in the flour and blitz for a few secs more until the dough just comes together - be careful not to overwork it.
• Dust your work surface with flour, bring the dough together with your hands and lightly knead, shaping the pastry into a flat disc. Cover with cling film and chill in the fridge for 30 mins. Heat oven to 180C/160C fan/gas 4.
• Roll out the pastry to £1 coin thickness and use to line a deep 23cm tart tin, then return to the fridge for 20 mins or until the pastry is hard. Line the pastry case with baking parchment, fill with baking beans and bake for 20 mins. Remove the baking beans and return to the oven for 5-10 mins until the base is golden and the sides are set.
• Meanwhile, make the filling. Whisk the milk and sugar together in a stand mixer (or use an electric hand whisk) until light and fluffy, about 20 mins. Pour into the pre-baked pastry case and cook for 15 mins until risen and the surface is tacky. Remove from the oven and leave to cool and set before serving.
• Pour the cream into a large bowl, add the lemon zest and lightly whip. Serve alongside the tart once cool.