Gypsy tart
Gypsy Tart[edit | edit source]
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The Gypsy Tart is a traditional dessert that originated in the county of Kent, in the United Kingdom. It is a sweet tart made with a simple combination of evaporated milk and muscovado sugar. This article will provide a detailed overview of the Gypsy Tart, including its history, ingredients, preparation, and variations.
History[edit | edit source]
The exact origins of the Gypsy Tart are unclear, but it is believed to have been created in the early 20th century in the county of Kent. It was a popular dessert among the Romani Gypsy community, hence the name "Gypsy Tart." Over time, it gained popularity among the wider population and became a beloved traditional dessert in the region.
Ingredients[edit | edit source]
The Gypsy Tart requires only two main ingredients: evaporated milk and muscovado sugar. Evaporated milk is a canned milk product with a thick consistency and a slightly caramelized flavor. Muscovado sugar, on the other hand, is a type of unrefined brown sugar that adds a rich and molasses-like taste to the tart.
Preparation[edit | edit source]
To make a Gypsy Tart, you will need to follow these simple steps:
- Preheat the oven to 180°C (350°F).
- In a mixing bowl, combine one can of evaporated milk and 225 grams (8 ounces) of muscovado sugar.
- Whisk the mixture vigorously until it becomes thick and creamy.
- Pour the mixture into a pre-baked tart shell.
- Bake the tart in the preheated oven for approximately 15-20 minutes, or until the filling is set and slightly golden on top.
- Allow the tart to cool completely before serving.
- Serve the Gypsy Tart chilled for the best taste and texture.
Variations[edit | edit source]
While the classic Gypsy Tart recipe remains popular, there are a few variations that have emerged over time. Some variations include adding a hint of vanilla extract or lemon zest to the filling for added flavor. Others may choose to top the tart with whipped cream or a sprinkle of cinnamon for an extra touch of indulgence.
See also[edit | edit source]
References[edit | edit source]
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