The Windmill’s Head Chef Will Devlin has kindly supplied a seasonal recipe. Get creative with how you service it but we recommend it with poached rhubarb  (which is in season) or berries.

Ingredients

For the sweet pastry

125g unsalted butter
90g caster sugar
1 large egg
250g plain flour
1 tbsp cold water

For the gypsy tart

300g sweet pastry
400g evaporated milk
330g dark muscovado sugar

Method

For the sweet pastry:

-Put the butter and caster sugar in a food processor and process until just combined. Add the egg and process for 30 seconds. Tip in the plain flour and process for a few seconds until the dough just comes together (do not over-process or it will become tough). Add the cold water if the dough seems dry.

-Knead lightly on a floured surface then shape into a flat disc and chill for 30 minutes before rolling out.

For the gypsy tart:

-Preheat the oven to 170C/Gas 3.

-Roll out 300g of the sweet pastry and use to line a 21cm tart tin. Line the pastry case with greasproof paper and fill with baking beans or dried haricot beans. Bake for 15 minutes or until the sides of the pastry have cooked through, then remove the baking beans and return to the oven for a further 5-10 minutes until the base is a pale golden brown and feels sandy to touch.

-Meanwhile, whisk the milk and sugar together with an electric mixer until light and fluffy (about 15 minutes).

-Pour the milk mixture into the pre-baked pastry case then cook for 8 minutes until risen and the surface is tacky.

-Remove from oven and leave cool and set before serving.

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