Gypsy Tart
This decadent caramel tart features a luscious filling made from chilled evaporated milk and rich dark brown sugar, all nestled in a buttery shortcrust pastry base. Baked to a delicate set in a gently warmed oven, this dessert is a heavenly treat to be enjoyed on its own or with a dollop of cream or scoop of ice cream.
— Constant Cookbook
Ingredients
- 1 410g tin of Evaporated Milk, chilled in the fridge the night before
- 15oz dark brown sugar
- 1 block shortcrust pastry or homemade
Instructions
- Preheat the oven to 180C/Gas 4
- Dust worksurface with flour and roll pastry to fit a 30cm glass pyrex dish, line with greaseproof paper and fill the baking beans, bake in the oven for 15 mins then remove greaseproof and beans and place back in the oven for 5 mins then remove from the oven
- turn the oven down to the lowest setting on your cooker
- place the chilled evaporated milk and sugar into a large bowl and whisk on high speed for good 10 mins until pale
- pour into the pastry case and place in the middle of the oven (the oven should only be just warm) the mixture needs to set not cook, check after ten mins, slightly tip the dish and if the mixture does not move it is ready, place back in the oven for 5 more mins if it still moves
- hey presto pudding heaven, serve on its own or with cream or ice-cream
Yield
Serves 10
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