Gypsy Tart Ii
Indulge in the nostalgic sweetness of *Gypsy Tart II*, a classic British dessert that’s as simple as it is irresistible. This recipe combines a buttery, homemade shortcrust pastry with a luscious filling of whipped evaporated milk and rich muscovado sugar, creating a light yet satisfyingly sweet treat. The airy filling is baked just enough to hold its shape, with a delightful wobble at the center, offering a perfect blend of creamy and crisp textures. With a prep and bake time of under an hour, this tart is ideal for family gatherings, afternoon tea, or any occasion that calls for a touch of retro charm. Serve it chilled or at room temperature, perhaps with a dollop of whipped cream, and let this velvety delight transport you to dessert heaven. Perfectly balanced and effortlessly stylish, Gypsy Tart II is a must-try for pastry and dessert enthusiasts alike.
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Recipe Information
Ingredients
- 200 g Plain flour
- 100 g Unsalted butter (cold, cubed)
- 25 g Icing sugar
- 1 Egg yolk
- 2 tbsp Cold water
- 410 ml Evaporated milk
- 150 g Muscovado sugar
Instructions
Preheat your oven to 190°C (375°F) or 170°C (fan). Lightly grease a 23 cm (9-inch) round tart tin.
In a large bowl, combine the plain flour and cold, cubed butter. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs.
Add the icing sugar to the flour mixture and mix well.
Add the egg yolk and 1-2 tablespoons of cold water, just enough to bring the dough together. Mix gently until it forms a cohesive dough.
Turn the dough onto a lightly floured surface, knead briefly, then roll it out to a thickness of about 3mm. Line the prepared tart tin with the pastry, trimming any excess around the edges.
Using a fork, lightly prick the base of the pastry to prevent it from puffing up as it bakes.
Place a piece of parchment paper over the pastry and fill it with baking beans or uncooked rice. Blind bake in the oven for 15 minutes.
Remove the parchment paper and baking beans, then return the pastry to the oven for another 5 minutes to fully cook the base. Once done, remove it from the oven and set it aside to cool slightly while you prepare the filling.
Pour the evaporated milk into a large mixing bowl. Add the muscovado sugar.
Using an electric whisk, beat the evaporated milk and muscovado sugar together for 8-10 minutes. The mixture should double in volume and become light and creamy.
Pour the whipped filling into the prepared pastry case, smoothing the surface with a spatula.
Bake the tart in the oven for 10 minutes. The filling should set but still have a slight wobble in the center. Be careful not to overbake it as this can cause the filling to collapse.
Remove the tart from the oven and allow it to cool completely in the tin before transferring to a serving plate.
Serve chilled or at room temperature. Optionally, pair with a dollop of whipped cream for added indulgence.
Nutrition Facts
Calories |
340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.4 g | 18% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 63 mg | 3% | |
| Total Carbohydrate | 45.8 g | 17% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 26.5 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 155 mg | 12% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 215 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
