A few extra minutes in the oven is all that is needed to do this. It is important not to overbake the tart, as when the sugar gets too hot, the filling with liquefy rather than set. Bake the tart for 5 minutes, so a thin crust is just beginning to form on the top, then remove from the oven. Fill the tart case with the filling, leaving 1cm at the top for the filling to expand and sprinkle with sea salt. Reduce the oven temperature to 160☌, gas mark 3. The story goes that a woman spotted a group of hungry children playing in nearby fields. The sugar grains should have dissolved completely. Gypsy tart Recipe by Tamsin Burnett-Hall Subscribe to Sainsbury’s magazine This intensely sweet Kentish treat evokes school dinners for many. Although most will know the version of gypsy tart made. 1 The tart is extremely sweet and is, for many people, associated with school dinners. It originates from the Isle of Sheppey in the county of Kent. Whisk on high speed for 10-15 minutes until the mixture is light and fluffy and resembles softly whipped cream. A gypsy tart is a type of tart made with evaporated milk, muscovado sugar (though some varieties include light brown sugar ), and pastry. To making the filling, pour the chilled evaporated milk into a large bowl or the bowl of a stand mixer and add the sugar. Pour into the pastry case and bake for 10 minutes. Whisk evaporated milk and sugar together for 10-15 minutes until light and fluffy. Bake for 15 minutes, then remove the baking beans and bake for a further 10 minutes until the base is crisp. Roll out pastry and use to line 10 inch (25cm) flan ring and bake blind for 15-20 minutes until cooked. Line the pastry case with a sheet of baking parchment and fill to the top with baking beans, dried rice or lentils. Roll the rolling pin across the top of the tin to cut off any excess pastry, then prick the base with a fork and chill for a further 15 minutes. Roll the chilled pastry out on a lightly floured surface or between two pieces of clingfilm to 5mm thickness, then press it into a 23cm, deep tart tin. Knead the dough briefly to bring it together into a ball, then wrap in clingfilm and chill for at least 15 minutes. You may not need to add all the water, or you may need a little more. When no large lumps of butter remain, add 2-3 tablespoons cold water 1 teaspoon at a time and stir with a round-ended knife until the pastry starts to clump together. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Place the flour into a large mixing bowl and add the cubed butter.
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