Gypsy Tart Recipe

Gypsy tart Healthy Recipe WW UK WeightWatchers

WebPrick the base with a fork then chill for 30 minutes. Preheat the oven to 190°C, fan 170°C, gas 5 and place a baking tray on the centre shelf. …

1. Before you start, make sure the evaporated milk is very cold. You can keep it in the fridge overnight or even better, in the freezer for a few hours until just starting to freeze but not completely frozen.
2. Unroll the pastry and use it to line a 23cm round tart tin. Trim to fit the tin and patch any gaps – you’ll have around 100g pastry leftover. Prick the base with a fork then chill for 30 minutes. Preheat the oven to 190°C, fan 170°C, gas 5 and place a baking tray on the centre shelf.
3. Line the inside of the pastry case with baking paper and add baking beans. Place on the hot tray, transfer to the oven and bake for 15 minutes until set. Remove from the oven and discard the paper and beans; then return to the oven for a further 10 minutes until lightly golden. In a small bowl, lightly whisk the egg white and use to brush the inside of the baked tart case – this will seal any unseen holes and prevent the pastry from getting soggy when you add the filling. Allow to cool.
4. Meanwhile, add the chilled evaporated milk and brown sugar to the bowl of a stand mixer and whisk together at a medium speed for 6-8 minutes, until the mixture is light brown in colour, and soft and billowy – it should resemble meringue.

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Gypsy tart how to make gypsy tart Good …

WebNov 2, 2021 · 175 g (6oz) unsalted butter, cold and cubed. 250 g (9oz) plain flour, sifted, plus extra to dust. 50 g (2oz) caster sugar. Finely grated …

1. Put flour into a bowl and rub in butter until it resembles breadcrumbs.
2. Stir in sugar and zest. Lightly beat egg yolk with the lemon juice and, using a knife, stir into the flour until it starts to clump together but isn't too sticky or dry.
3. Bring together with your hands. Knead lightly until smooth.
4. Shape into a disc, wrap in clingfilm and chill for 15min.

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