Daphne has sent us in an old favourite, that I’m sure many of us will remember fondly from our school days.
Kentish Gypsy Tart
Gypsy Tart is a type of tart made with evaporated or condensed milk, muscovado or light brown sugar and pastry. It originates from the county of Kent and most specifically East Kent.
For the tart you will need a 30 cm flan tin. Ensure the evaporated milk has been refrigerated for at least 24 hours. Preheat oven to 180 c or Gas mark 4 .
For the pastry case:
- 300 g Plain Flour
- 150 g very cold Butter
- Cold water
For the filling:
- 400 g Evaporated Milk (One large tin)
- 400 g Muscovado Sugar
- Dice the butter into small pieces
- Rub the butter into the flour (or use a food processor)
- Add enough cold water to make a dough
- Roll out to line the flan tin.
- Prick bottom and bake blind for 15 minutes
- Turn the oven down to the lowest setting
- Place the milk in a mixing bowl and whisk until thick
- Gradually add the sugar and whisk until light and creamy. Make sure the mixture is not grainy otherwise it will not set properly. This can take 15 minutes or more.
- Pour the mixture into the cooked pastry case and place in the oven for 10 minutes, the top should be sticky. Give the tart a little shake, if it wobbles give it another 2 minutes and check again.
You can serve with cored and sliced apple if you find the tart a little too sweet or just cream or ice cream.