Gypsy Tart
Transport your taste buds to the nostalgic kitchens of Kent with this classic Gypsy Tart recipe. Featuring a buttery shortcrust pastry base and a creamy filling made with just two simple ingredients—lightly whisked evaporated milk and rich dark muscovado sugar—this dessert is as indulgent as it is effortless. The velvety filling bakes to perfection, achieving a beautiful caramel-like flavor with a signature hint of sweetness that pairs beautifully with the crisp pastry shell. Ready in under an hour and serving up to eight, this tart is a true showstopper for any occasion. Perfect for fans of vintage desserts, it's delicious served chilled with a dollop of fresh cream or enjoyed on its own. Whether you're revisiting a childhood favorite or exploring this British classic for the first time, Gypsy Tart is sure to become a cherished addition to your dessert repertoire.
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Recipe Information
Ingredients
- 250 g Shortcrust pastry (ready-made or homemade)
- 410 ml Evaporated milk
- 300 g Dark muscovado sugar
- 2 tbsp Plain flour (for dusting)
Instructions
Preheat your oven to 190°C (375°F) or 170°C (fan).
Lightly dust a clean surface with plain flour. Roll out the shortcrust pastry to about 3mm thick.
Carefully line a 23cm (9-inch) loose-bottom tart tin with the pastry. Trim any excess pastry from the edges.
Prick the base of the pastry all over with a fork, then line it with baking parchment and fill with baking beans or rice. Blind bake the pastry for 15 minutes.
Remove the baking parchment and beans/rice. Return the pastry to the oven for another 5 minutes to fully bake the base. Set aside to cool.
Pour the evaporated milk into a large mixing bowl. Add the muscovado sugar.
Using an electric hand mixer or stand mixer, whisk the milk and sugar together on high speed for about 8–10 minutes. The mixture should thicken and turn into a light, frothy consistency.
Pour the frothy mixture into the cooled pastry shell, spreading it out evenly.
Bake the tart in the preheated oven for 20–25 minutes. The filling should set but still have a slight wobble in the center.
Remove the tart from the oven and cool to room temperature. Once cooled, chill in the fridge for at least 1 hour before serving.
Slice and serve your Gypsy Tart on its own or with a dollop of fresh cream, if desired.
Nutrition Facts
Calories |
2538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.5 g | 81% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 142 mg | 48% | |
| Sodium | 1372 mg | 60% | |
| Total Carbohydrate | 455.7 g | 166% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 345.8 g | ||
| Protein | 47.1 g | 94% | |
| Vitamin D | 8.7 mcg | 44% | |
| Calcium | 1574 mg | 121% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 4592 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
