This chocolate tart, also known as a gypsy tart, has a beautifully rich flavour, thanks to the unrefined dark muscovado sugar and dark chocolate.
Our take on the famous gypsy tart recipe, which originates from the Isle of Sheppey in the county of Kent, adds chocolate into the mix. The better the chocolate you can buy, the tastier it will be.
Sift the flour and salt into a bowl. Add the butter and rub in with your finger tips until the mixture resembles breadcrumbs, alternatively you can do this in a food processor.
Step 2
Mix the egg yolk with 2 tablespoons of cold water and add into the flour mixture.
Step 3
Using a butter knife bring the pastry together, adding a little more water if needed. Wrap in cling film and chill for 30 minutes.
Step 4
Roll out the pastry on a lightly floured surface and use to line a 23cm x 3.5cm flan tin, pressing the pastry into the fluted edge and leaving the overhang. Chill in the fridge for 20 minutes.
Step 5
Preheat the oven to 190°C (170°C, Gas Mark 5). Prick the pastry base with a fork and line with baking parchment and fill with either rice or baking beans. Place on a baking sheet and bake blind for 20 minutes, removing the paper and rice or beans 5 minutes before the end. Trim any excess pastry off with a sharp knife, using the top of the flan tin as a guide.
Step 6
Place a baking sheet in the oven to heat up. Using an electric mixer, whisk together the chilled evaporated milk and sugar on full power until it has become light, coffee coloured and creamy resembling softly whipped cream that is just holding its peaks. If using a table top machine this will take only 3-4 minutes and if using a hand held electric mixer it will take 12-15 minutes.
Step 7
Meanwhile melt 100g of dark chocolate, and allow to cool a little. Whisk the chocolate quickly into the creamy mixture and pour into the pastry case.
Step 8
Place on a baking sheet and bake for 15-20 minutes, the middle should have a very slight wobble. The top will have a crust and the mixture will have puffed up above the pastry case a little.
Step 9
Remove, allow to cool and chill overnight. Using a sharp knife cut the remaining 50g of dark chocolate into small shards and sprinkle over the top. Dust with cocoa powder and serve sliced into wedges and serve with cream.
Ingredients
MetricImperial
For the Pastry
250gAllinson's Plain White Flour
A pinchSalt
125gSalted butter (cold, cubed)
1Large free range egg yolk(s)
For the Filling
300mlEvaporated milk (chilled overnight)
230gBillington's Unrefined Dark Muscovado Sugar
150gDark chocolate
To dustCocoa powder
Utensils
23cm x 3.5cm flan tin
Mixing bowl
Cling film
Large rolling pin
Fork
Baking paper
Baking beans
Sharp knife
Baking sheet
Electric mixer
Heatproof bowl
Nutritional information per 118g serving
Energy 520cal
Fat 23g
of which Saturates 14g
Carbohydrates 67g
of which Sugars 44g
Protein 8.4g
Salt 0.76g
5 Baker Ratings
There is a Gypsy Tart Appreciation Society on Facebook and we have success whisking etc pouting into the pastry case and set the oven at 160c and as soon as you place in the middle of the oven turn it off and do not touch until cool to touch
