I like to serve it with a dollop of cream and a tiny sprinkle of sea salt on top. When the tart is at room temperature it’s ready and will be the perfect consistency. Remove it from the oven and leave to cool completely, then trim the pastry edges. It will form a little crust on top when it starts to set. Pour it into the pastry case and bake for 10-12 minutes.To make the filling, whisk together the evaporated milk and sugar using an electric mixer (or a free-standing mixer with a balloon whisk) on full power for 20-25 minutes until the mix becomes light, airy and creamy.Remove the beans/rice and paper from the tart and leave to cool completely. Gypsy Tart has been a featured product in our everyday range for many years. When the surface feels sandy to the touch and is turning golden, it’s ready. Famous locally for this sweet treat made from evaporated milk and brown sugar. Line the pastry with baking paper and baking beans or rice and bake for 20-25 minutes.Chill the pastry tin in the fridge for 20 minutes. Roll out the pastry on a lightly floured surface to about 28cm in diameter and line the tart tin with the pastry, leaving the extra hanging over the edges. Butter and flour a 25cm tart tin or ring.Wrap tightly in cling film and chill for at least 1 hour. Gently knead in the salt flakes, being careful not to crush them too much – they will give a great texture when the pastry is cooked. Add the egg and 1 tbsp cold water and blend to form a smooth dough (this will take a couple of seconds in a food processor). Put the flour in the bowl of a food processor with the butter and blend until it resembles breadcrumbs. Preheat the oven to 180✬/fan160✬/gas 4.
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