Gypsy Tart

This tart recipe originates from Kent and can be made in minimal time with maximum taste Recipe Trolley
Prep: 0H 30M
Cook: 0H 40M
Serves: 10



Preheat the oven to 190°C/fan 170°C/gas mark 5. Put a baking sheet on a tray and place in the oven to get hot.


In a large bowl sift the flour. Using your cold fingertips, rub in the butter until the mixture resembles fine breadcrumbs. Into the mixture add all the egg and 2 tbsp water to mix to a firm dough, when mixed roll into a ball and wrap in clingfilm. Leave it to rest in the fridge for 30 minutes.


Lightly flour a large surface, roll out the pastry and use to line a 23cm tart tin, leaving any excess overhanging the edge. Line with baking parchment, fill with baking beans and bake blind in the oven for 15 minutes.


Remove the beans and parchment and bake for a further 5-10 minutes until golden. Leave to cool then and using a sharp knife trim the top of the pastry case.


In a large bowl tip the evaporated milk and sugar, using an electric hand mixer on full power, whisk together for 15 minutes until the mixture resembles a light coffee-coloured, creamy foam that doesn’t quite hold peaks.


Pour the mixture into the tart tin and bake for 20 minutes on the hot baking sheet. When cooked, the filling should be lightly set with a sticky surface. Leave to set overnight in the fridge.

Follow On Instagram
Insta one
Insta two
Insta three
Insta four
Insta five
Insta six
Insta seven