Ahh yes… The infamous Gypsy tart, you know what I’m talking about right !? Well if you don’t its a school dinner classic here in Britain, something you’d end up with most with most school dinners, it’s deliciously sweet, rich with a caramel taste, that’s if it’s done properly. It’s taken a bit of trial and error to get the recipe nailed and refined but this one comes out perfect every time.
The story goes that in the early 1900’s a lady wanted to feed the malnourished gypsy children who played by her house, but all she has available were the basic ingredients that know makes up the gypsy tart recipe.
If you’ve never heard of it you should give it a go, its really easy to make and loaded with sugar, what’s not to like ?
- 225g plain flour
- 110g butter
- 80g caster sugar
- 1 egg
- 1 tin of condensed milk (397g)
- 1 tin of evaporated milk (410g)
- 450g dark muscovado sugar
- I'm going to assume you've made pastry before so I'll skip the instructions for that step.
- You'll need an electric whisk on some description, I did this with a £5 Tesco hand held whisk.
- You'll also need to blind bake your tart case before hand.
- Set the oven to 180.c
- In a large bowl add condensed milk, evaporated milk and dark muscovado sugar, whip for 10 - 15 minutes until it's doubled in volume and moussey looking.
- Pour the mixture into your blind baked tart case, chuck it into the oven at 180.c for 10 minutes. Check that it has a firm wobble and boom you're done. An easy way to impress everyone with a delicious caramel tart.