Was flicking through the latest olive magazine and I found a recipe for a tart I used to make at school. The Gypsy Tart is one of those retro classics that has disappeared into obscurity, hopefully it’s inclusion in the magazine will propel it back into popularity.
- 125g unsalted butter
- 250g plain flour
- 1 large egg
- 90g caster sugar
- 200ml evaporated milk
- 165g dark muscovado sugar
- Put the sugar and butter into a food processor and mix until the they are combined and pale.
- Add the egg and mix for 30 seconds
- Pour in the flour and mix for a further 30seconds or until it starts to make a ball.
- Kneed gently on a floured surface, and shape into a rough disc. Cover in cling film and rest in a fridge for at least 30 minutes.
- Preheat the oven to 160°c (fan). Roll out 300g of the pastry (the rest of the pastry can be frozen for later use) and line a 21cm loose bottom tart tin
- Line with some greaseproof paper and pour in some baking beans and blind bake for 15 minutes.
- Remove the beans and brown in the oven for a further 10 minutes or the pastry is pale golden brown and allow to cool.
- Wisk the evaporated milk and sugar together with an electric Wisk for 15 minutes (do not scrimp on this or the filling won’t have the correct consistency when cooked).
- Pour into the tart base and cook for 10 to 15 minutes until the filling is risen and just set.
When fully cool, slice and serve with some lemon or vanilla cream.