Ingredients for Gypsy Tart
- Shortcrust Pastry
- 1 (12-ounce) can evaporated milk
- Dark Muscovado Sugar
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Gypsy Tart? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Gypsy Tart
- Preheat your oven to 400°F (200°C/Gas Mark 6).
- Roll out your pastry (see ingredient list for suggestions) to a 12-inch circle. Carefully transfer it to a 10-inch flan ring or tart pan. Trim and crimp the edges. Prick the base with a fork. Line the pastry with baking paper and fill with pie weights or dried beans. Bake blind for 15-20 minutes, until lightly golden.
- Remove the pie weights and baking paper. Let the pastry case cool completely.
- In a large bowl, whisk together 1 (12-ounce) can of evaporated milk and ¾ cup granulated sugar for 10-15 minutes, until the mixture is light and fluffy. A stand or hand mixer is recommended for best results.
- Carefully pour the creamy filling into the cooled pastry case.
- Bake for 10 minutes, or until the edges are set and the center is just slightly jiggly. The top will be slightly sticky.
- Let the tart cool completely on a wire rack. This allows the filling to fully set. Refrigerate for at least 2 hours before serving for optimal texture.
- Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
218g
Fat
29g
Carbs
25g
