By Lyn Funnell
This simple sweet tart probably got its name from the Gypsies who used to travel to Kent to help with the fruit and hop picking.
It was also a popular dessert with school dinners.
If you don’t want to make the pastry yourself for the base, use ready-made pastry from a supermarket. They are very good and they save you a lot of time.
Ingredients
Shortcrust pastry
1 tin of evaporated milk, chilled overnight in the fridge.
225g/10 ozs soft dark brown muscovado sugar.
I used granulated sugar as I didn’t have any brown, and I couldn’t quite get rid of the grainy taste, no matter how long I beat it for. It was still tasty, but slightly grainy.
Pre-heat the oven to 200C/400F/Gas mark 6.
Grease a flan dish 25cm/10ins diameter.
Roll out your pastry and line the dish with it.
I don’t use baking beads. I Just prick it all over with a fork.
Bake it for 10-15 minutes. Remove it. Leave it to cool.
Whisk together the evaporated milk and sugar on full power for 12-15 minutes until the mixture becomes light, fluffy, and coffee coloured.
Pour the mixture into the cooled base and bake in the oven for 10 minutes.
Remove from the oven and leave the tart to get cold.
This is delicious but very rich, so serve small slices.
Def gonna try this – looks scrummy. I think my mother was a Kentish Gypsy Tart!
Seems pretty straightforward. Will have to ask (or beg) my wife to try cooking.