But I just poured the extra mixture into a small ovenproof dish and cooked it as well. Mine is only 2.5cm deep, and some are at least 1cm deeper. But to some extent that depends on the depth of the tin. The filling mixture also makes more than needed to fill my tart tin. So the other half can be frozen, for at least a couple of months, and used at a later date. The recipe below actually makes twice as much pastry as is needed to line a 23cm tart tin. The resultant tart is a nice short pastry and a mousse-like filling which is very sweet and the distinct caramel and molasses flavour. This sugar has a distinct molasses flavour and comes from the juice of sugar cane and is produced by evaporation until crystalisation occurs. The only other ingredients evaporated milk(though some people use condensed milk, though this would make it even sweeeter) and dark muscovado sugar. I always like to make my own pastry, particularly shortcrust, since I seem to have hit on a method that turns out very well time after time. It seems that this tart originated in Kent, a county in the South East of England.Ĭonsisting of only shortcrust pastry and two other ingredients it is the sort of thing that anyone can try, particularly if they use ready made pastry, or pastry cases. Gypsy Tart is a dessert that used to be served, as I remember, as part of our school dinners, in the 1960s.
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