Gypsy tart

On Sat, 25 Mar 2006 12:08:15 GMT, "Alan Holmes"

Go to www.google.com and type "gypsy tart" recipe into the search bar. I got 3,130 recipies.. e.g.

Serves 6 1 400g (14oz) Tin of Evaporated Milk 340g (12oz) Dark Muscovado Sugar 1 10inch Pre-baked shortcrust pastry case

Pre-heat oven to 200¡C: 400¡F: Gas 6. Whisk evaporated milk and sugar together for approximately 10 minutes Until light and fluffy and coffee coloured. Pour the mix into the pastry case. Bake for 10 minutes. The surface will appear slightly sticky but will set completely when left to cool. Serve cold.

OR -

ð Gypsy Tart Recipe ð

It would seem that there a lot of sweet toothers out there. Requests have come in for this dish, apparantly featured on UK TV recently, which many of you would like to try but did not catch the actual recipe.

It only requires three ingredients you can easily pick up from your local supermarket. You can pick up a pre-cooked pastry case so easily these days, or pre-rolled sweet sugar pastry that you just need to line and bake yourself. If you would like to be the master of your own pastry recipe and tips on blind baking.

My recipe calls for Muscovado sugar; which is also called Barbados or moist sugar. It is a British speciality brown sugar, that is very dark brown and has a particularly strong molbuttes flavour. The crystals are slightly coarser and stickier in texture than "regular" brown sugar. Normally available as either light or dark brown muscovado sugar; the darker the colour is, the more molbuttes and therefore the stronger the flavour. If it is too expensive or if you can't get muscovado, use a good quality dark brown sugar instead.

As this tart is very sweet, I strongly suggest serving it with some 'tart' fruits to counter balance the sweetness and if you are serving cream, leave it plain or better still try plain, unsweetened yoghurt.

Remember when baking anything, ovens must always be pre-heated to allow the foods to start their magical cooking journey straight away.

Ingredients

evaporated milk 400 gm dark muscovado sugar 350 gm sweet pastry case - 25cm blind baked 1 pc

Method

Pre heat oven to 200¡C 400¡F Whisk evaporated milk and sugar together for 10 - 15 minutes until light and fluffy Pour the mixture into the blind baked pastry case Bake for 10 minutes The tart will have a slightly sticky surface initially but will set when it has been left to cool Enjoy and bon appebreast . . . . .

or if you're more adventurous...

Gypsy Tart by Alan Coxon from Great Food Live

Alan Coxonâs innovative desert combines a creamy filling with a fabulous lemon and black pepper pastry ö served with sweet rhubarb spaghetti

Servings: 6 Level of difficulty: Intermediate Preparation Time: 55 minutes, plus 1 hour resting time for pastry Cooking Time: 30 minutes

Ingredients For the pastry 150g plain flour 1 tsp caster sugar 115g full-fat cream cheese 115g butter, diced 1 tsp ground black pepper 1 lemon, grated zest only

For the filling 400ml evaporated milk, well chilled 350g dark muscovado sugar

For the rhubarb spaghetti 4 x 30 cm sticks Rhubarb 1 tsp zest of orange 1 stick cinnamon 1 cm piece ginger root, grated 1 star anise, (or subsbreastute 1 tsp Pernod) 3 tbsp apple juice custard or Greek yogurt, to serve

Method 1. Sift the flour into a mixing bowl; tip in the caster sugar.

2. Add the cream cheese and diced butter and work into a soft dough using the back of a fork.

3. Shape the dough into a ball and refrigerate for 1 hour.

4. Preheat the oven to 200C-gas 6. Remove the pastry from the fridge and roll out to line a 25cm tart tin. Bake blind for 15 minutes, until golden.

5. Whisk the evaporated milk and muscovado sugar together for 10-15 minutes, until very light and fluffy and the colour resembles milky coffee. Pour into the pastry case and bake for 10 -12 minutes.

6. Remove from the oven and leave to cool, but do not refrigerate.

7. Meanwhile, cut the rhubarb into long, thin slices of equal length, to resemble spaghetti.

8. Place into a saucepan with the remaining ingredients and cook over a gentle heat for 4-5 minutes, until soft. Remove the cinnamon stick and star anise.

9. Cut the tart into slices and serve with the rhubarb spaghetti and lashings of custard or Greek yogurt.