This Gypsy Tart is an old English traditional recipe. It’s sweet, rich, creamy, and one of the most quickest and easiest recipes too, with just two ingredients for the filling.
Have you ever heard of a Gypsy Tart?
I’m guessing most answers will be a no because the Gypsy Tart originates from Kent, England.
It is said that this tart was created in Kent after a lady saw undernourished gypsy children playing in the field close to her home. She wanted to help feed them up (not to eat I hope), but all she had in her cupboards were a pie crust, evaporated milk and brown sugar.
She whisked the evaporated milk with the brown sugar and poured into the pie crust and baked. A gypsy tart was born!
Since that day, the gypsy tart has long become a tradition in the UK, but more so around the Kent area. I live in Nottingham in the East Midlands of the UK and hadn’t heard of this until a couple of years back.
I’ve been meaning to try the gypsy tart since the day I discovered it on Come Dine With Me.
I wanted to emphasise just how easy this tart is to make by making it even easier using a shop-bought sweet shortcrust pastry case.
It’s literally just a case of whisking the filling together and putting in a warm oven to set, and you get a sweet rich and creamy dessert. That’s it folks! That wasn’t hard was it?
Gypsy Tart Recipe
Prep Time: 10 mins
Cook Time: 10 mins
Yield: 9″ tart
- 1 sweet shortcrust pastry case
- 1 (410g) tin evaporated milk, chilled
- 15oz brown sugar
- Preheat the oven to the lowest heat setting.
- Whisk the chilled evaporated milk with the sugar for at least 10 minutes until pale and bubbly. Don’t be temped to stop at the first signs of bubbles, it needs to whisk for at least 10-15 minutes.
- Pour in the pastry case and place in the centre of the [warm, not hot] oven, and leave to set for around 10 minutes.
- Check that the tart has set by slightly tipping the dish. If it doesn’t move, it is ready. Place back in the oven for an additional 5 minutes if it moves.
- Serve immediately, or allow to cool then transfer to the fridge.
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