Can you freeze gypsy tart

You should freeze your gypsy tart once it has been cooked. This is because of the evaporated milk in the filling. Gypsy tart can be quite sweet, so portions tend to be quite small, so getting through an entire tart can be challenging for most:. We recommend that you keep your gypsy tart in the freezer for as minimal a time as possible. This is because of the mix of pastry and evaporated milk filling.

These can degrade over time, and you are in danger of the tart becoming freezer burnt. You may find that your recipe copes a little better in the freezer, and you may be able to push it a little longer than this. Before you eat your gypsy tart, make sure there are no signs of it spoiling and throw it away if you are in any doubt about it. Your best option for defrosting gypsy tart is taking it out of the freezer, unwrapping it and popping it on the kitchen side.

Cover it with a tea towel to keep it protected from flies and allow it to thaw out for a few hours until it has completely thawed. The pastry and filling can both degrade and become damaged, and if you are unlucky, you will either end up with a dry and cracked pastry or a soggy tart where the moisture has got into the tart in the freezer.

In general, you will find that gypsy tart freezes well enough. Chill for another 30 minutes. Prick the base all over with a fork and line with baking paper or foil and baking beans. Bake for 20 minutes, remove the paper and beans, and bake for another five to 10 minutes, until golden and crisp. Meanwhile, put the evaporated milk, sugar and salt in a food processor and whisk on high speed for 15 minutes, until thick and billowing.

Once the pastry is ready, remove and turn down the oven to very low — C 80C fan , if you have a decent oven thermometer — and wait for it to cool down to temperature. Pour the filling into the tart case and return it to the cooled oven for 20 minutes. Take out and leave to cool completely before cutting and serving. How to cook the perfect Gypsy tart. Ingredients evaporated milk ml dark muscovado sugar g pastry unsalted butter g caster sugar 90g egg 1 large plain flour g Method Step 1 To make the pastry, whizz the butter and caster sugar in a food processor until combined.

Nutritional Information Kcals Fat Tags Easy serves 10 British. Sign up to receive recipe inspiration and foodie openings Sign up to receive recipe inspiration and foodie openings Thanks! Sign in to manage your newsletter preferences Sign in. Sign me up! Dish type. Drinks and cocktails. Quick and easy. Special diets. Special occasions. All Quick and easy. Fast and simple. On a budget. All Ingredients. All Healthier. Five a day. Low calorie. Low carb. Low salt. All Cuisine. Middle Eastern.

South American.