Gypsy Tart

 Gypsy Tart is a type of tart made with evaporated milk, muscovado sugar, and pastry. It originates from the County of Kent in England

Gypsy TartIngredients


  • 1 Teaspoon Golden Caster Sugar
  • 175g Plain Flour
  • Pinch of Salt
  • 110g Chilled Butter
  • 1 Egg Yolk
  • 1 - 2 Tablespoons of Iced Water



275g Dark Muscovado Sugar
400g tin of Evaporated Milk (Chilled)
Gypsy Tart - Serves 4 - 6



First prepare the pastry case. You could use pre-made pastry but this recipe includes a little sugar to give it a nice sweet edge. Place all of the dry ingredients in the bowl of a food processor. Run the processor until the mixture looks like breadcrumbs. WIth the processor running add the egg yolk and 1 tabelspoon of water until the dough forms into a large lump. You may need to add a little more water if the dough a bit dry. Turn the dough out onto a surface lightly dusted with flour and knead for 2 minutes. Wrap in cling film and place in the fridge for 30 minutes to rest.

Pre-heat the oven to gas 5, 190 centigrade. After resting roll out the pastry and line a 23cm flan tin. Bake blind in the oven for 10 minutes. Remove the parchment and baking beans and cook for a further 10 minutes. Remove from the oven and allow to cool a little. Increase the oven to gas 6, 200 centigrade.

Make the filling. Place the sugar and evaporated milk in a bowl and whisk together with an electric whisk until thick, light and creamy. This can take up to 15 minutes. Pour the mixture into the cooled flan case and cook for 20 - 25 minutes. After cooking the filling may remain a little liquid but will become firm when cooled. Allow to cool gently but not in a fridge.
Ready Prepared
Crème fraîche.