Gypsy Tart

A sweet, caramel-flavoured tart made with muscovado sugar and tinned milks in a crisp shortcrust pastry shell.

Baking Vegetarian Dessert Sweet Pastry

Estimated Nutrition

Calories

514.3

kcal / serving

3085.6 kcal total

Carbs

82.7g

per serving

496.2 g total

Fat

17.6g

per serving

105.4 g total

Protein

per serving

48.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Icing Sugar

For the pastry

175

Light Muscovado Sugar

For the filling

Dairy

Unsalted Butter

Chilled and cut into 1cm cubes

piece

Egg Yolk

Free-range

230

Condensed Milk

For the filling

170

Evaporated Milk

For the filling

Fruits

0.5

tsp

Lemon Juice

Fresh

GrainsCereals

150

Plain Flour

For the pastry

Method

Rub the butter into the flour and icing sugar until the mixture resembles fine breadcrumbs.

Mix the egg yolk with lemon juice and water, then work into the flour to form a dough.

Wrap the dough in cling film and chill in the fridge for 15 minutes.

Preheat the oven to 200°C.

Roll out the pastry to 3mm thickness and line the tart tin, leaving excess over the edge.

Bake blind with parchment and beans for 15 minutes, then without for 8 minutes.

Trim the edges, patch any cracks with raw pastry, and reduce oven to 190°C.

Whisk both milks and the sugar for 10 minutes until the volume increases and becomes bubbly.

Pour the filling into the case and bake for 30 minutes until just set.