Posted 7th January 2010
If you’re anything like me then you’ll love desserts, however often find them complicated and fiddly to make – especially the really good ones.
Which is why I was over the moon to discover “gypsy tart” amongst “Gordon Ramsay’s Great British Pub Classics”. Now how British this is, or how much of a classic I’m not sure as none of the people I’ve spoken to had ever heard of it. Nonetheless it’s exceptionally scrummy, a great pudding to turn up with and fantastically easy to make!
In spite of the rather lude name (I have now been christened a gypsy tart by friends and family) the dessert is extremely rich and very sweet. Essentially it is a short-crust pastry flan, with melted white chocolate spread over the base and sides and a rich treacle mousse over the top. Served cold, it’s great with coffee or as a pudding with crème fraiche.
Short crust pastry (enough to cover your tart tin/ flan base)
100g white chocolate
250g dark muscovado sugar
2x 170g tins of evaporated milk
I always make my short crust pastry (1/2 fat to flour rubbed in until it looks like breadcrumbs plus enough water for it to hold its shape without being too sticky) However you can buy a pre cooked flan base or ready to roll short crust pastry if you would prefer.
If using a pre-made flan base, go straight to step 2.
1 Roll your pastry to the thickness of a £1 coin. Place over a flan dish with a removable base leaving the excess overhanging, leave in the fridge for 30 minutes. After 30 mins, bake the flan base ‘blind’ (ie with no filling) for 10 minutes at 190 degrees Celsius / Gas Mark 5.
To do this you either need baking beans or, tear off some kitchen foil, lightly press into the flan base and scrunch u with excess edge of the foil. This will stop the pastry rising up when you bake it. After 20 minutes, remove the beans / foil and bake for a further 5 minutes, once removed from the oven, cut off the excess pastry overhanging.
2 Melt the white chocolate in a bowl over boiling water (Gordon’s recipe suggested 30g but when we tried this we found that it wasn’t enough) Once melted, spread over the flan base (if using a pre-made flan base it my be best to heat this slightly beforehand)
3 As the chocolate sets, whisk together the evaporated milk and muscavado sugar using an electric whisk. This may take up to 15 minutes as you want to continue mixing until all of the sugar is dissolved and the mixture is light, frothy and the colour of cappuccino.
4 Pour the mixture into the flan base over the chocolate and bake at 200 degrees Celsius / Gas Mark 6 for ten to twelve minutes. If you have a fan over then you really need to be careful with your timings and keep an eye on it. When you remove the tart from the over it should be set on the top but wobble when you shake the tray. The colour of the tart should b just starting to go brown.
Then leave to cool thoroughly and serve once cold.
This dessert is very rich so portions don’t need to be big. It has a wonderful flavour though with hints of coffee coming through the muscovado sugar complimented perfectly by the sweetness of the chocolate and the pastry.