- Serves: 6
- Cook Time: 35 minutes
- Prep Time: 30 minutes plus 30 mins chilling time
- Effort: medium
For the pate sucree (makes 500g)
- 125 g unsalted butter
- 90 g caster sugar
- 1 large egg
- 250 g plain flour
- 1 tbsp cold water
For the gypsy tart
- 300 g (pate sucree) sweet shortcrust pastry
- 400 g evaporated milk
- 330 g dark brown sugar, preferably muscovado
1. For the pate sucree: put the butter and caster sugar in a food processor and process until just combined. Add the egg and process for 30 seconds. Tip in the plain flour and process for a few seconds until the dough just comes together (do not over-process or it will become tough). Add the cold water if the dough seems dry.
2. Knead lightly on a floured surface then shape into a flat disc and chill for 30 minutes before rolling out.
3. For the gypsy tart: preheat the oven to 170C/Gas 3.
4. Roll out 300g of the pate sucree and use to line a 21cm tart tin. Line the pastry case with greasproof paper and fill with baking beans or dried haricot beans. Bake for 15 minutes or until the sides of the pastry have cooked through, then remove the baking beans and return to the oven for a further 5-10 minutes until the base is a pale golden brown and feels sandy to touch.
5. Meanwhile, whisk the milk and sugar together with an electric mixer until light and fluffy (about 15 minutes).
6. Pour the milk mixture into the pre-baked pastry case then cook for 5-10 minutes until risen and the surface is tacky.
7. Remove from oven and leave cool and set before serving.
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