Gypsy Tart
A community recipe by ShyvasNot tested or verified by Nigella.com
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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 !
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.
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