missright.blogg.se - Gypsy tart with condensed milk

It may wobble a little but should look fairly firm.Īlthough my tart turned out a little messy, I was very happy with it.

Pour the mixture into the pastry case and cook for 5-10 minutes until the mixture looks set.

This took me about 10 minutes using electric beaters.

Whilst the pastry is in the oven, whisk the evaporated milk and muscovado sugar until it is light and fluffy.

Remove the paper and baking beans and cook the pastry for a further 5-10 minutes until it is a pale golden brown.

I blind bake by lining the base with greaseproof paper and filling with ceramic beans but greaseproof paper works with other things too, like rice.ĭon’t worry if there is some shrinking at the edges

Blind bake the pastry cases for 15 minutes.

Tip: You can remove excess pastry here if you prefer but I found that my edges shrunk significantly so it may be better to remove excess pastry after step 5.

Do the same with the other half of dough. Roll out half the dough and line a 21cm tart tin. Knead the dough on a lightly floured surface, wrap in clingfilm and chill in the fridge for about 30 minutes. My dough came out fine but if it seems a little dry then add in a little cold water. Mix in the flour until the dough starts to come together.Add an egg and mix until the mixture comes together.The sugar and butter just need to be combined. If you don’t have a food processor then beating it should be fine. Blitz together the butter and caster sugar in a food processor.If you don’t want the second tart, try freezing it or I find there’s always someone willing to take food off my hands!! The evaporated milk comes in tins of 410g so it seemed the best thing to do. I initially set out to make only one tart but there seemed to be a lot of leftover pastry and filling, enough for another one. Some recipes use condensed milk but I found them to produce tarts that were too sweet. This recipe is a very simple one which gives a light tart with a very crisp base and a not-too-sweet, mousse like filling. Most of them had heard of gypsy tarts and my Auntie gave me the recipe she used whenever she made them. I decided to make a trip down to Kent to visit some cousins near Tonbridge, the Western side of Kent. This gave birth to the well-loved gypsy tart. The farmer’s wife made the children the tart using whatever ingredients she had. For hundreds of years gypsies were seen as an important part of the countryside and they often helped as farmhands. As many Kentish locals will tell you, the tart was first made by a farmer’s wife who saw some hungry gypsy children playing outside her home. I did a bit of research and managed to find a few variations of the same story about the origin of the gypsy tart. I decided to find out if this tart was really as unappetising as she thought or whether perhaps a homemade recipe might change her mind. When I asked my mother if she’d heard about them, she pulled a face and made a strange noise, maybe resembling disgust? She went on to explain how they made frequent appearances at school dinners and were extremely sweet and not a favourite of many people.

Most of my family comes from Kent, either growing up there or living there now. The gypsy tart is a very traditional dessert in Kent, one which most locals will recognise.