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    Gypsy Tart

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    Gypsy Tart

    • Preparation time: 45 minutes, plus 1 hour chilling for pastry
    • Cooking time: 10 minutes, Plus cooling
    • Total time: 2 hours 20 minutes 60 minutes 60 minutes 20 minutes

    Serves: 8 - 12


    • 225g plain flour
    • Pinch of salt
    • 150g cold butter, chopped, plus extra for greasing
    • 1 medium egg, beaten
    • 1 x 410g tin evaporated milk, refrigerated overnight
    • 275g dark soft brown sugar


    1. Sift the flour and salt into a bowl. Add the butter and rub in with your fingers until the mix resembles breadcrumbs (you can do this in a food processor). Add the egg and 25ml cold water and mix quickly into a smooth dough. Wrap in clingfilm and refrigerate for 30-60 minutes.
    2. Preheat the oven to 200C, gas mark 6.
    3. Roll out the pastry and use it to line a 25cm, deep flan ring. Line the pastry with greaseproof paper and baking beans, and bake blind for 15-20 minutes. Remove the beans and paper and leave to cool. Reduce the oven temperature to 180C, gas mark 4.
    4. Using an electric mixer, whisk together the chilled evaporated milk and sugar on full power for a minimum of 12-15 minutes. By this time it will have become light, coffee-coloured and creamy. The consistency should resemble softly whipped cream, that is not quite holding peaks.
    5. Pour it into the pastry case and bake for 10 minutes, during which time the filling will set, and develop a sticky surface. Remove it from the oven and leave to cool. Once at room temperature, the tart is ready to serve. Slice into wedges and serve with cream.

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