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Gypsy Tart

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A wonderful butterscotch tart, an old Kentish favourite !

A wonderful butterscotch tart, an old Kentish favourite !

Ingredients

Serves: 0

Metric Cups
  • 225 grams plain flour
  • 110 grams water
  • 400 grams evaporated milk (chilled overnight)
  • 350 grams dark brown muscovado sugar
  • 8 ounces all-purpose flour
  • 4 ounces water
  • 14 ounces evaporated milk (chilled overnight)
  • 12 ounces dark brown sugar

Method

Gypsy Tart is a community recipe submitted by Shyvas and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Make the pastry in the usual way. Bake blind for 15 mins.
  • Whisk the milk plus sugar with an electric whisk for 10 - 15 mins.
  • Pour onto pastry case and bake for 10 mins at 200 °C. When you remove the tart it is normal that the filling will be slightly wobbly. It will set on cooling.
  • Serve at room temp. No custard please !
  • Make the pastry in the usual way. Bake blind for 15 mins.
  • Whisk the milk plus sugar with an electric whisk for 10 - 15 mins.
  • Pour onto pastry case and bake for 10 mins at 200 °C. When you remove the tart it is normal that the filling will be slightly wobbly. It will set on cooling.
  • Serve at room temp. No custard please !
  • Tell us what you think