Ingredients with Measurements:
- For the shortcrust pastry:
- 225g plain flour
- 100g unsalted butter, cold and cubed
- 1 egg yolk
- 2-3 tbsp cold water
- For the filling:
- 450g dark muscovado sugar
- 2 large eggs
- 150ml evaporated milk
Special equipment needed:
- 9-inch tart tin
- Baking beans
- Rolling pin
- Mixing bowl
- Electric mixer or whisk
Step-by-step instructions:
For the shortcrust pastry:
1. Preheat the oven to 180°C/350°F.
2. In a mixing bowl, combine the flour and butter. Rub the butter into the flour until the mixture resembles breadcrumbs.
3. Add the egg yolk and 2 tablespoons of cold water. Mix until the dough comes together. Add more water if needed.
4. Roll out the pastry on a floured surface until it is large enough to fit the tart tin.
5. Place the pastry into the tin and trim off any excess. Prick the base with a fork.
6. Line the pastry with baking paper and fill with baking beans.
7. Blind bake the pastry for 15 minutes. Remove the baking beans and paper and bake for a further 5 minutes until the pastry is golden brown.
For the filling:
1. In a mixing bowl, whisk together the sugar and eggs until pale and fluffy.
2. Gradually add the evaporated milk and whisk until smooth.
3. Pour the filling into the pastry case and bake for 20-25 minutes until the filling is set and golden brown.
4. Allow the tart to cool before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
5. Temperature:
Preheat the oven to 180°C/350°F.
Serving size:
This recipe makes one 9-inch tart, serving 8-10 people.
Nutritional information:
Calories: 430
Fat: 16g
Saturated Fat: 9g
Cholesterol: 85mg
Sodium: 50mg
Carbohydrates: 71g
Fiber: 0g
Sugar: 60g
Protein: 4g
Substitutions for ingredients:
- Light muscovado sugar can be used instead of dark muscovado sugar.
- Whole milk can be used instead of evaporated milk.
Variations:
- Add a teaspoon of vanilla extract to the filling for extra flavor.
- Top the tart with whipped cream or fresh berries before serving.
Tips and tricks:
- Make sure the butter for the pastry is cold to ensure a flaky texture.
- Blind baking the pastry ensures it stays crisp and doesn't become soggy when the filling is added.
- Allow the tart to cool completely before slicing to ensure the filling sets properly.
Storage instructions:
Store the tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat individual slices in the microwave for 10-15 seconds or in a preheated oven at 180°C/350°F for 5-10 minutes.
Presentation ideas:
Serve the tart on a cake stand or platter and dust with icing sugar before serving.
Garnishes:
Top the tart with whipped cream, fresh berries, or a sprinkle of chopped nuts.
Pairings:
Serve the tart with a cup of tea or coffee for a classic British afternoon treat.
Suggested side dishes:
This tart is best served as a dessert on its own.
Troubleshooting advice:
- If the pastry is too dry, add more water.
- If the filling is too runny, bake for a few more minutes until it sets.
Food safety advice:
Ensure the eggs are fresh and the tart is cooked through to avoid any risk of salmonella.
Food history:
Gypsy tart is a traditional British dessert that originated in Kent in the 1940s. It is made with a filling of dark muscovado sugar and evaporated milk, and is often served with whipped cream.
Flavor profiles:
This tart has a rich, caramel flavor from the dark muscovado sugar.
Serving suggestions:
Serve the tart at room temperature or slightly warm for the best flavor.
Related Categories
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Region: British
Taste: Sweet, Rich, Buttery, Creamy, Caramelized