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Gypsy tart with condensed milk6/21/2023 The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. The cookie is used to store the user consent for the cookies in the category "Performance". This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other. The cookies is used to store the user consent for the cookies in the category "Necessary". The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". Method 2: Use a blind baked short crust pastry base and cooked filling that is baked again to set the custard. The cookie is used to store the user consent for the cookies in the category "Analytics". Method 1: Use an uncooked short crust pastry base and very liquid filling of milk, eggs and condensed milk that is baked once only. This cookie is set by GDPR Cookie Consent plugin. Followed an online recipe for Gypsy Tart and if you use a 410gm tin it will. These cookies ensure basic functionalities and security features of the website, anonymously. Remove from the oven and leave to cool in the tin before slicing and serving.Necessary cookies are absolutely essential for the website to function properly. Bake for about 30 minutes (check after 20 minutes), or until just set and still a bit wobbly in the centre. Pre heat oven to 200c (400f) Whisk togeather the sugar & milk for about 10-15mins until light & fluffy. Beat together with an electric whisk, starting off slowly then increasing the speed, for around 10 minutes until the mixture is increased in volume, light and bubbly. Turn the oven down to 190C/375F/Gas 5.įor the filling, put the both milks and the sugar in a large bowl or the bowl of a freestanding mixer. Use a tiny bit of the reserved raw pastry to patch any cracks or holes if necessary. Using a small, sharp knife, trim away the excess pastry from the edge of the tin. Bake blind for 15 minutes, then remove the parchment and baking beans and return the pastry to the oven for approximately eight minutes, or until it looks dry and faintly coloured. Line the pastry case with baking parchment or foil, then fill with baking beans, or uncooked rice or lentils. Keep a little uncooked pastry back in case you need to patch any cracks later. Roll out the pastry on a lightly floured surface to about a 3mm thickness and use it to line the tart tin, leaving excess pastry hanging over the edge. Wrap in cling film and rest in the fridge for at least 15 minutes. When the dough begins to stick together, use your hands to gently knead it into a ball. If it seems too dry, add a splash more water. Using a table knife, work the liquid into the flour to bring the pastry together. Make a well in the centre of the flour mixture and pour in the egg mix. Mix the egg with the lemon juice and a tablespoon of water. Alternatively, do this in a food processor or a mixer and then transfer to a bowl. Add the butter and rub it in lightly with your fingertips until the mixture resembles fine breadcrumbs. To make the pastry, mix the flour and icing sugar together in a bowl. 75g/2½oz unsalted butter, chilled, cut into roughly 1cm/½in cubes.Ingredients For the sweet shortcrust pastry Serve with a little crème fraîche or plain yoghurt to balance the sweetness.Įquipment and preparation: for this recipe you will need a 20cm/8in loose-based tart tin (about 4.5cm/1¾in deep).īy Paul Hollywood From Paul Hollywood’s Pies & Puds Muscovado sugar lends a rich caramel flavour to this unique, very sweet tart.
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