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)
- 235g plain flour, plus extra for dusting
- 165g cold butter, chopped, plus extra for greasing
- 1 medium free-range egg, beaten
- 1 tbsp Maldon sea salt flakes, plus extra for sprinkling (optional)
- 410g tin evaporated milk, chilled
- 275g dark soft brown sugar
- Preheat the oven to 180ºC/fan160ºC/gas 4. Put the flour in the bowl of a food processor with the butter and blend until it resembles breadcrumbs. Add the egg and 1 tbsp cold water and blend to form a smooth dough (this will take a couple of seconds in a food processor). Gently knead in the salt flakes, being careful not to crush them too much – they will give a great texture when the pastry is cooked. Wrap tightly in cling film and chill for at least 1 hour.
- Butter and flour a 25cm tart tin or ring. Roll out the pastry on a lightly floured surface to about 28cm in diameter and line the tart tin with the pastry, leaving the extra hanging over the edges. Chill the pastry tin in the fridge for 20 minutes.
- Line the pastry with baking paper and baking beans or rice and bake for 20-25 minutes. When the surface feels sandy to the touch and is turning golden, it’s ready. Remove the beans/rice and paper from the tart and leave to cool completely.
- To make the filling, whisk together the evaporated milk and sugar using an electric mixer (or a free-standing mixer with a balloon whisk) on full power for 20-25 minutes until the mix becomes light, airy and creamy.
- Pour it into the pastry case and bake for 10-12 minutes. It will form a little crust on top when it starts to set. Remove it from the oven and leave to cool completely, then trim the pastry edges. When the tart is at room temperature it’s ready and will be the perfect consistency. I like to serve it with a dollop of cream and a tiny sprinkle of sea salt on top.
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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