Gypsy tart with lemon cream

Gypsy tart

Name: Gypsy tart
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 6
Cuisine: British
Ingredients: 140g unsalted butter; 100g golden caster sugar; 1 large egg; 250g plain flour plus extra for dusting; 410g can evaporated milk; 300g dark muscovado sugar; 300g double cream; zest 1 lemon

Mark Sargeant

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Serves 6

Easy

Prep: 35 mins

Cook: 45 mins

plus 1 hr chilling

A star rating of 3.4 out of 5.19 ratingsRate

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A Kent classic with a dark treacle filling, complemented by the light zesty cream. Sure to satisfy any sweet tooth, this is a dessert perfect for sharing with friends and family

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Ingredients

Nutrition

Units:

MetricUS

For the pastry

140g unsalted butter
100g golden caster sugar
1 large egg
250g plain flour

plus extra for dusting

For the filling

410g can evaporated milk
300g dark muscovado sugar

For the cream

300g double cream
zest 1 lemon

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Nutrition: per serving

kcal898
fat48g
saturates30g
carbs104g
sugars73g
fibre2g
protein12g
salt0.4g

Method

step 1

To make the pastry, put the butter and caster sugar in a food processor. Add the egg and whizz for 30 secs, then tip in the flour and blitz for a few secs more until the dough just comes together – be careful not to overwork it.
step 2

Dust your work surface with flour, bring the dough together with your hands and lightly knead, shaping the pastry into a flat disc. Cover with cling film and chill in the fridge for 30 mins. Heat oven to 180C/160C fan/gas 4.
step 3

Roll out the pastry to £1 coin thickness and use to line a deep 23cm tart tin, then return to the fridge for 20 mins or until the pastry is hard. Line the pastry case with baking parchment, fill with baking beans and bake for 20 mins. Remove the baking beans and return to the oven for 5-10 mins until the base is golden and the sides are set.
step 4

Meanwhile, make the filling. Whisk the milk and sugar together in a stand mixer (or use an electric hand whisk) until light and fluffy, about 20 mins. Pour into the pre-baked pastry case and cook for 15 mins until risen and the surface is tacky. Remove from the oven and leave to cool and set before serving.
step 5

Pour the cream into a large bowl, add the lemon zest and lightly whip. Serve alongside the tart once cool.

Recipe from Good Food magazine, February 2016

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A star rating of 3.4 out of 5.19 ratings

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