Gypsy tart with Maldon sea salt
- September 2010
- Serves 6-8
- Takes 40 minutes to make, 35 minutes to cook, plus chilling, resting and cooling
Impress friends with this traditional dessert recipe from Kent. Our gypsy tart is made with shortcrust pastry, a whipped evaporated milk filling and sprinkled with Maldon sea salt.
Our classic treacle tart has a similar vibe; a shortcrust pastry case with a golden syrup filling.
- 23g (14g saturated)
- 57.8g (37.8g sugars)
It’s important the evaporated milk is chilled before you start to whisk it. If it starts to get warm while whisking, you can always pop it back in the fridge for a bit, then continue. You must whisk until the sugar has fully dissolved into the evaporated milk, otherwise the tart won’t set in the oven.
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