Kent Gypsy Tart Recipe

Gypsy Tart therunawayspoon.com

WEBMay 10, 2020 · Preheat the oven to 350°. Fit the pastry into a 9-inch deep dish pie or tart pan sprayed with cooking spray. I prefer a removable …

1. Chill the evaporated milk in the refrigerator overnight.
2. Preheat the oven to 350°. Fit the pastry into a 9-inch deep dish pie or tart pan sprayed with cooking spray. I prefer a removable bottom tin. Score the crust with the tines of a fork all over. Line the crust with parchment paper, then fill the paper with baking weights or dried beans. Bake for 15 minutes then remove from the oven, cool and remove the paper and weights. The crust must be completely cool before you fill it. Place the pan on a baking sheet lined with parchment, which will make it easier to transfer to the oven and catch any drips.
3. Beat the chilled milk and sugar in the bowl of a stand mixer fitted with the whisk attachment at medium high speed for 10 – 12 minutes. The filling should hold peaks that are not fully stiff but more than soft – the peaks should only flop over slightly. I hate to make this comparison, but whipped topping from the tub is about right. Scoop the filling into the prepared crust, smoothing it to the edges as you go. Fill it as much as you can without overflowing. The filling does not puff up nor deflate, so what you have here is what the finished product will look like. If you have a bit of extra filling, spoon it into a ramekin and bake and chill it alongside the pie (see story above). Slide the tart into the oven and bake for 10 minutes, just until the top is slightly golden at the edges and the filling barely wobbles. Cool the tart completely, then chill it overnight or for eight hours.
4. Slice the pie, wiping the knife between cuts, and serve immediately.

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