Total time
50 min
Servings
1
Calories
479.7
Category
Desserts
Discover the classic British dessert, Gypsy Tart, a beloved Kentish treat that combines just two simple ingredients for an impossibly rich, caramel-like filling. This easy recipe delivers a silky, fudgy texture in a crisp pastry shell, perfect for family gatherings or a nostalgic sweet fix.
Ingredients
Makes 1 serving
- 8 evaporated milk
- 1 dark muscovado sugar
Method
Preheat oven 400°F, 200°C, Gas 6.
Roll out pastry and use to line 10 inch (25cm) flan ring and bake blind for 15-20 minutes until cooked.
Let it cool.
Whisk evaporated milk and sugar together for 10-15 minutes until light and fluffy.
Pour into the pastry case and bake for 10 minutes.
It will have a slightly sticky top but will not set completely until it has cooled completely.
Serve cold.
Cook's notes
- Use full-fat evaporated milk for the creamiest texture; low-fat versions may not whip as well.
- Dark muscovado sugar is essential for the signature deep, molasses flavor. Avoid substitutes like light brown sugar.
- Whisk the evaporated milk and sugar for the full 10-15 minutes until the mixture is thick, pale, and doubled in volume.
- Bake blind (pre-bake) the pastry case thoroughly to prevent a soggy bottom.
- Allow the tart to cool completely before slicing; it sets as it cools, developing its signature sticky top.
Frequently asked
What is Gypsy Tart made of?
Gypsy Tart is made from just two main ingredients: evaporated milk and dark muscovado sugar, baked in a shortcrust pastry case.
Why is my Gypsy Tart runny?
A runny filling usually means the mixture wasn't whisked long enough (aim for 10-15 minutes until thick and fluffy) or the tart wasn't baked long enough. Ensure your oven is at the correct temperature and bake until the top is just set.
Can I use regular brown sugar instead of muscovado?
For the authentic flavor and texture, dark muscovado sugar is strongly recommended. Regular brown sugar lacks the high molasses content, resulting in a less rich and less sticky tart.
Do I need to blind bake the pastry?
Yes, blind baking the pastry case is crucial. It ensures the base is fully cooked and crisp before adding the wet filling, preventing a soggy bottom.
How long does Gypsy Tart take to set?
The tart will have a slightly sticky top when it comes out of the oven, but it sets completely as it cools. Allow at least 2-3 hours at room temperature or overnight in the fridge.
