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.

Nutriscore Rating: 52/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 8

Ingredients

• 250 g Shortcrust pastry (ready-made or homemade)
• 410 ml Evaporated milk
• 300 g Dark muscovado sugar
• 2 tbsp Plain flour (for dusting)

Directions

Step 1

Preheat your oven to 190°C (375°F) or 170°C (fan).

Step 2

Lightly dust a clean surface with plain flour. Roll out the shortcrust pastry to about 3mm thick.

Step 3

Carefully line a 23cm (9-inch) loose-bottom tart tin with the pastry. Trim any excess pastry from the edges.

Step 4

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.

Step 5

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.

Step 6

Pour the evaporated milk into a large mixing bowl. Add the muscovado sugar.

Step 7

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.

Step 8

Pour the frothy mixture into the cooled pastry shell, spreading it out evenly.

Step 9

Bake the tart in the preheated oven for 20–25 minutes. The filling should set but still have a slight wobble in the center.

Step 10

Remove the tart from the oven and cool to room temperature. Once cooled, chill in the fridge for at least 1 hour before serving.

Step 11

Slice and serve your Gypsy Tart on its own or with a dollop of fresh cream, if desired.

Nutrition Facts

Serving size	1002.3 grams (1002.3g)

Amount per serving	% Daily Value*
Calories	2538

Total Fat 63.50g	81%
Saturated Fat 25.60g	128%
Polyunsaturated Fat 0.00g
Cholesterol 143mg	48%
Sodium 1373mg	60%
Total Carbohydrate 455.70g	166%
Dietary Fiber 2.90g	10%
Total Sugars 345.80g
Protein 47.10g	94%

Vitamin D 349IU	1747%
Calcium 1574mg	121%
Iron 9mg	51%
Potassium 4592mg	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.

Source of Calories

Fat: 22.1%

Protein: 7.3%

Carbs: 70.6%