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
Yield: 9" tart
Prep Time: 10 minutes
Cook Time: 10 minutes
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.
Ingredients:
- 9" sweet shortcrust pastry case
- 1 (410g) tin evaporated milk
- 355g (12.5oz) muscovado sugar, see notes
Directions:
- Preheat the oven to 200°C/400°F/Gas Mark 6.
- Whisk the evaporated milk with the sugar for at least 10-15 minutes until pale, frothy and increased in volume. Don't be tempted to stop at the first sign of bubbles; the mixture needs to whisk until no longer gritty.
- Pour the whisked mixture into the pastry case and bake in the oven for around 10 minutes.
- Bake for 10 minutes, or until just set and still a bit wobbly in the centre. This can sometimes take up to 20-30 minutes to acheive.
- Allow to cool on a wire rack, then transfer to the fridge to set fully.
- Slice and serve cold.
Notes:
If you are unable to find muscovado sugar, this can be substituted with light brown sugar instead.
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I have never heard about such tart.. 🙂 it looks pretty good 🙂
I have never heard about such tart.. 🙂 it looks pretty good 🙂
My kind of pie: easy and delicious!
i’ve never heard of this. it looks very sweet!
i’ve never heard of this. it looks very sweet!
I’m British and I’ve never tried Gypsy tart before! But you’ve made it look so delicious- definitely got to try the recipe out! 🙂
Must be a regional thing then, Jess. It’s so easy though, just make sure you whisk that milk and sugar for agggeeesss! 😆 If you do make it, let me know how it turns out.
Thanks for stopping by and leaving a comment.
Well I’ve always wanted to go to England. Maybe I’ll just make Gypsy Pies in the meantime until I can! Sounds delish. Thanks for sharing!
You’re not missing much, Jamie. Want to trade places? 🙂
Thanks for stopping by. 🙂
Well I’ve always wanted to go to England. Maybe I’ll just make Gypsy Pies in the meantime until I can! Sounds delish. Thanks for sharing!
You’re not missing much, Jamie. Want to trade places? 🙂
Thanks for stopping by. 🙂
I have never heard of Gypsy Tart, but I’m so glad you taught me all about it! What a fun story and what a delicious looking treat!!
Thanks Cate, and thanks for stopping by.
I have never heard of Gypsy Tart, but I’m so glad you taught me all about it! What a fun story and what a delicious looking treat!!
I have never heard of it before, but looks and sounds delicious! I will definitely giving it a try as I still have several evaporated milk cans in my pantry 😉
love, rebecca
Thanks chica. If you do give it a shot, do let me know how it turns out, and if you like it. 🙂
A British baker with not so many British recipes, it’s shameful! 😆 So I’ll be making more British classics soon.
I am looking forward for more British recipes 😉
I’m not British, so it’s not surprising that I’ve never heard of this pie before. But it does look amazing for its simplicity.
I’m not British, so it’s not surprising that I’ve never heard of this pie before. But it does look amazing for its simplicity.
I am looking forward for more British recipes 😉
Oh man look at that ooey gooey filling! I never heard of gypsies tarts but now I’m wondering WHY HAS THE WORLD KEPT IT FROM ME FOR SO LONG?!
Maybe the gypsies are plotting revenge to keep it a secret? 😆
You this reminds me of school dinners, we had gypsy tart about once a month an I Loved it, along with tiramisu this has got to be my fall time favourite ….. thanks for sharing, I can’t wait to make it now xx!
nmshout
This is almost too good to be true….2 ingredients??? My kind of recipe! Pinning 😉
oh wow, I’ve never heard of that – but it looks so easy & good!
oh wow, I’ve never heard of that – but it looks so easy & good!
I love how rich this looks! And so simple to make! I definitely need to give this a try. 🙂
I love how rich this looks! And so simple to make! I definitely need to give this a try. 🙂
I’d never heard of Gypsy Pie before. It looks delicious.
Used to be the HIGHLIGHT of the week at our Kent school for pudding back in the day! Probably would fail nutritional standards nowadays… LUVVERLY!! Making it for a Christmas extra this year – so easy. Everyone enjoy! X
omg thx i love me some gypsy tart but finding one pre-made is near on impossible thx for sharing the recipe though i shall add choco sprinkles on top when its done XD
Awesome, its a traditional Kentish dessert, particularly isle of sheppy I think. But anyway can’t wait to try this recipe. Who doesn’t love a gypsy tart 😉
I am in kent and yes we loved it at school,now i can have a go at making it thanks .
You’re welcome, Jan. If you have a bash at making it, do let me know how it turns out, and bring back some nostalgic memories for you. 🙂
Born and bred in Kent, this was a regular in school, it was and still is my favourite pudding.
Very easy to make but needs to be whisked for about 15 mins until very very thick or will separate in the oven.
Can be bought in some baker’s in Kent.
We used to be served this at school. Fond memories!
I was at Mundella grammar school in Nottingham between 1954 and 1959 and this pudding was served on school meals as a treat