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Question

what is the recipe for gypsy tart

Answer 1

8oz shortcrust pastry
1 x 14 oz tin evaporated milk
12 oz dark muscovado sugar

Roll out the pastry an line a flan ring. Bake at 200 C for 15 to 20 minutes. Leave to cool.Whisk the evaporated milk and sugar together for 10 to 15 minutes until light and fluffy. The mix should be coffee coloured. Pour the mix into the pastry case and bake in the oven for 10 mins. The tart will now have a slightly sticky surface but will not set completely until it has been left to cool. Serve cold.

Answer 2

INGREDIENTS
1 (12 ounce) can evaporated milk
1 1/2 cups dark muscovado sugar
1 (10 inch) prepared shortbread pie crust

DIRECTIONS
Preheat the oven to 400 degrees F (200 degrees C).
In a large bowl, beat the evaporated milk and sugar with a whisk or electric mixer for 10 to 15 minutes, or until fluffy and mocha colored. Pour into the shortbread crust.
Bake for 10 minutes in the preheated oven. The Gypsy Tart will have a sticky surface, and will not set completely until left to cool. Serve chilled.

Answer 3

INGREDIENTS
1 (12 ounce) can evaporated milk
1 1/2 cups dark muscovado sugar
1 (10 inch) prepared shortbread pie crust
DIRECTIONS
Preheat the oven to 400 degrees F (200 degrees C).
In a large bowl, beat the evaporated milk and sugar with a whisk or electric mixer for 10 to 15 minutes, or until fluffy and mocha colored. Pour into the shortbread crust.
Bake for 10 minutes in the preheated oven. The Gypsy Tart will have a sticky surface, and will not set completely until left to cool. Serve chilled.
PREP TIME 20 Min
COOK TIME 10 Min
READY IN 30 Min
SERVES 8

Answer 4

Gypsy Tart
Many people are nervous about making pastry but a food processor makes the job simple. The addition of Golden Icing sugar produces a sweet crisp pastry-perfect for sweet pies.

Ingredients
275g/11 oz Dark Muscovado sugar
1 quantity sweet pastry
1 400g tin evaporated milk (chilled)How to Prepare
Roll out the pastry and line a 23 cm/9 inch flan tin. .Bake 'blind' for 10 minutes Gas 5/190ºC/375ºF, then remove the baking beans and paper and cook for another 10 minutes until nearly cooked. Leave to cool.

Using an electric whisk, whisk the milk and sugar together until thick, light and creamy (this takes around 10-15 minutes). Pour into the flan case and cook for 20-25 minutes Gas 6/200ºC/400ºF until just set. Remove from the oven and leave to cool. The filling will firm up as it cools. Serve at room temperature but don't put into the refrigerator as the humidity will cause the filling to liquefy.

Answer 5

www.recipezaar.com
Any time you have a question like this just type in what you want under search the web and it will bring up sever sites to find your answer. I typed in gypst tart recipe and this is one that came up.

8 ounces shortcrust pastry (225g)
1 (14 ounce) can evaporated milk (400g)
12 ounces dark muscovado sugar (350g
Preheat oven 400 deg F, 200 deg C, Gas 6.
Roll out pastry and use to line 10 inch (25cm) flan ring and bake blind for 15-20 mins until cooked.
Let it cool.
Whisk evaporated milk and sugar together for 10-15 mins until light and fluffy.
Pour into the pastry case and bake for 10 mins.
It will have a slightly sticky top but will not set completely until it has cooled completely.
Serve cold.

Answer 6

Just so you know, Muscavado is simply Dark Brown Sugar...Other than that, the recipe is basic and all posted are correct.

Happy Baking!

Answer 7

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Answer 8

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Answer 9

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Answer 10

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