How Long Does Gypsy Tart Keep Recipes
GYPSY TART
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- In a large bowl, beat the evaporated milk and sugar with a whisk or electric mixer for 10 to 15 minutes, or until fluffy and mocha colored. Pour into the shortbread crust.
- Bake for 10 minutes in the preheated oven. The Gypsy Tart will have a sticky surface, and will not set completely until left to cool. Serve chilled.
Nutrition Facts : Calories 338.1 calories, Carbohydrate 60.6 g, Cholesterol 12.3 mg, Fat 8.9 g, Protein 4.1 g, SaturatedFat 3.1 g, Sodium 169.7 mg, Sugar 51.1 g
GYPSY TART RECIPE
This Gypsy Tart is an old English traditional recipe. It's sweet, rich, creamy, and one of the most quickest and easiest recipes too, with just two ingredients for the filling.
Yield 9" tart
Number Of Ingredients 4
Steps:
- Preheat the oven to 200°C/400°F/Gas Mark 6. Whisk the evaporated milk with the sugar for at least 10-15 minutes until pale, frothy and increased in volume. Don't be tempted to stop at the first sign of bubbles; the mixture needs to whisk until no longer gritty. Pour the whisked mixture into the pastry case and bake in the oven for around 10 minutes. Bake for 10 minutes, or until just set and still a bit wobbly in the centre. This can sometimes take up to 20-30 minutes to acheive. Allow to cool on a wire rack, then transfer to the fridge to set fully. Slice and serve cold.
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- Preheat the oven to 350°. Fit the pastry into a 9-inch deep dish pie or tart pan sprayed with cooking spray. I prefer a removable bottom tin. Score the crust with the tines of a fork all over. Line the crust with parchment paper, then fill the paper with baking weights or dried beans. Bake for 15 minutes then remove from the oven, cool and remove the paper and weights. The crust must be completely cool before you fill it. Place the pan on a baking sheet lined with parchment, which will make it easier to transfer to the oven and catch any drips.
- Beat the chilled milk and sugar in the bowl of a stand mixer fitted with the whisk attachment at medium high speed for 10 – 12 minutes. The filling should hold peaks that are not fully stiff but more than soft – the peaks should only flop over slightly. I hate to make this comparison, but whipped topping from the tub is about right. Scoop the filling into the prepared crust, smoothing it to the edges as you go. Fill it as much as you can without overflowing. The filling does not puff up nor deflate, so what you have here is what the finished product will look like. If you have a bit of extra filling, spoon it into a ramekin and bake and chill it alongside the pie (see story above). Slide the tart into the oven and bake for 10 minutes, just until the top is slightly golden at the edges and the filling barely wobbles. Cool the tart completely, then chill it overnight or for eight hours.
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