Gypsy tart
A crisp tart filled with a baked mousse of evaporated milk and dark muscovado sugar.
Active time35 min
Cooking1 h
Total3 h 30 minResting : 2 h
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Ingredients
- 410 g evaporated milk
- 2 tbsp water
- 225 g wheat flour
- 1 pinch of salt
- 275 g moist dark muscovado sugar
- 115 g baking margarine
Preparation
Rub the margarine into the flour. Add the salt and cold water and bring together without overworking. Cover and refrigerate for at least 30 min. Roll between sheets of baking paper and line a tart tin. Chill for another 30 min.
2 tbsp water225 g wheat flour1 pinch of salt115 g baking margarine- mixing bowl
- cling film
- rolling pin
- baking paper
- pie tin
Preheat the oven to 200 °C. Prick the pastry with a fork and line with baking paper and baking beans. Bake for 20 min, until the edges start to brown. Remove paper and beans and bake for about 7 min more, until pale golden. Reduce the oven to 120 °C.
- oven
- pie tin
- fork
- baking paper
- baking beans
Whisk the evaporated milk and muscovado briskly for 20 min, until combined and slightly thickened. Pour into the baked case and bake for 20 min. Cool completely for about 60 min before serving. The filling firms as it cools.
410 g evaporated milk275 g moist dark muscovado sugar- mixing bowl
- whisk
- pie tin
- oven
Allergens
- Gluten
Composition to check for: Celery, Crustaceans, Eggs, Fish, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.