Kent, England

Gypsy tart

Two filling ingredients, whipped into a toffee cloud. Kent's sweetest magic trick.

60 minTime

6 gProtein each

mildSpice

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

374kcal

6 gprotein

1 gfibre

60minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Maida (all-purpose flour, plain flour)1½ cups

Butter6 tbsp, cold, cubed

Salta pinch

Water3 tbsp, ice cold

Evaporated milk1 can (410 g), chilled

Brown sugar1½ cups, dark if you can find it

5 steps

1Rub the butter into the maida and salt, bind with the cold water and chill 20 minutes. Roll out and line a 9 inch tart tin.
2Blind bake at 190 C for 15 minutes with beans, then 10 minutes without, until fully cooked.
3Whisk the chilled evaporated milk and brown sugar with an electric beater for 10 to 15 minutes.
4Pour into the warm case and bake at 200 C for 10 minutes.
5Cool completely before slicing.

Serve it like this

Serve chilled slices on their own; the filling is sweet, so a few slices of tart orange or a cup of black tea balance it.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.