Well, it is not the type of dessert you would expect from a fine dining restaurant. But if you from Kent (England), this (overly!) sweet dessert will certainly bring you some childhood memories. I have been told it is one of the best memory of their school dinners in the old days. Really?
Apparently, there is a story behind this Gypsy Tart, quoted from “The Independent” –
The story goes that there was an old gypsy woman who saw a group of children in the field near her house, they looked so undernourished that she wanted to make them something to eat and made the only thing she could with the ingredients she had…
It is basically a short crust pastry tart, filled with foamy evaporated milk with far far too much muscovado sugar. But nothing beats a good childhood memory comfort food. So here you go, this is my version which so happened to be gluten free for my dear husband. I think I have won his heart one more time!
Gypsy Tart (gluten free version, but still a guilty version for the amount of sugar in it!)
6 inch pie dish
Tart Pastry Ingredients:
45g ground almond
45g corn starch
90g rice flour
5g psyllium husks
90g of clarified butter (you can use just any butter, chilled and cubed)
a tablespoon of iced water (it depends on the dough)
The Mixing –
- Put all the dry ingredients and salt in a large bowl and add the clarified butter (or cubes of normal butter).
- Use your fingertips to rub the butter into the dry ingredients until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining. Try to work quickly so that it does not become greasy.
- Using a knife, stir in the egg and just enough of the cold water to bind the dough together.
- Wrap the dough in clingfilm and chill for 10-15 minutes before using.
- Alternatively you can use the kitchenaid stand mixer to do the work for you!
The Baking –
- After the dough has been chilled, take it out from the fridge and gently roll it to 5mm thickness and big enough to cover the pie dish (gluten free pastry is very flaky and fragile so please do not get upset if you have to redo it a few times)
- Prick the base of the pastry with a fork and put the dish to the fridge to chill and set for 15 minutes. In the meantime, preheat your oven to 180 degrees C
- Bake it blind (thanks for lessons I took from Cocoa Pin, I have learnt to blind bake by covering the dish with aluminium foil) for about 15 minutes.
- Remove the foil or the baking bins, then bake the dish for an additional of 10 to 15 minutes until firmed and golden brown. Then turn the oven down to 160 degrees C
The Sweet Filling Ingredients:
70g unrefined muscovado sugar
100g chilled evaporated milk (best chilled in the fridge for 12 hours or above)
1. Whisk the evaporated milk and the sugar together until light and fluffy (it should thicken after about 10 to 15 minutes).
2. Pour the mixture into the pastry case then cook for 15 minutes at 160 degrees C until risen and the surface is dried.
3. Be patient, this isn’t read for serving yet. After the tart is cool, remove it gently from the pie dish (optional) and let put it into the fridge to chill for at least 4 hours.
4. Serve it with whipped cream or plain vanilla ice cream
This is simply the simplest dessert to cheer up any children and adults. Forget about the diet, just dive in and enjoy a lovely treat!
Posted in: Gluten Free Pastry