Phil Vickery's gypsy tart
In this installment of his tart tour of Britain, Phil heads to Kent and to a Michelin-starred restaurant to learn about a local tart which uses just two ingredients - the gypsy tart.
Phil has memories of it from his school days and reveals it wasn't his favourite (to put it mildly), before heading off to his kitchen to serve his… with a twist!
Preparation time: 10 minutes
Cooking time: 10 minutes
320g dark brown soft sugar
1 x 400g can evaporated milk WELL CHILLED, best overnight
1 x 25cm cooked shortcrust pastry case
20 pecan halves, lightly toasted
200g full fat crème fraiche
2 large lemons
1. Preheat the oven to 200C gas 6. Place a flat baking tray in the oven to preheat
2. Place the sugar and evaporated milk into the bowl of a stand mixer. Use the whisk to break up the mix, then whisk on high speed for about 10-12 minutes, or until really thick, glossy and holding its own weight for 15 seconds.
3. Pour the mixture into the pastry case and arrange the pecan halves on top
4. Place in the oven on top of the baking sheet and bake for 10 - 12 minutes until risen and golden. Remove from the oven and allow to cool for about 20 minutes.
5. Meanwhile, finely grate the lemon zest, and stir into the crème fraiche
6. Serve the tart in wedges. Add a spoon of creme fraiche on top then squeeze over a little lemon juice.