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Gypsy Tart

Posted by Lisa | Sweet 2 Eat Baking on June 19, 2014
50 Comments // Leave Some Love
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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.

Gypsy Tart

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.

Gypsy Tart

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.

Gypsy Tart

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? 🙂

Yield: 9" tart

Gypsy Tart Recipe

Gypsy Tart Recipe

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.

Prep Time 10 minutes
Cook Time 10 minutes

Ingredients

  • 9" sweet shortcrust pastry case
  • 1 (410g) tin evaporated milk
  • 355g (12.5oz) muscovado sugar, see notes

Instructions

  1. Preheat the oven to 200°C/400°F/Gas Mark 6.
  2. 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.
  3. Pour the whisked mixture into the pastry case and bake in the oven for around 10 minutes.
  4. 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.
  5. Allow to cool on a wire rack, then transfer to the fridge to set fully.
  6. Slice and serve cold.

Notes

Notes:

If you are unable to find muscovado sugar, this can be substituted with light brown sugar instead.

Did you make this recipe?

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Category: Custards
Lisa {Sweet 2 Eat Baking} - Decorated Cakes, Cupcakes, Cookies, Desserts & more!

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britishcreamydessertsenglandevaporated milkgypsykentpastryrichsugarsweettart
Posted by Lisa | Sweet 2 Eat Baking on June 19, 2014
50 Comments // Leave Some Love

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50 Comments on “Gypsy Tart”

  1. Medeja — June 20, 2014 @8:10 am Reply
    I have never heard about such tart.. :) it looks pretty good :)
  2. Erika — June 20, 2014 @3:15 pm Reply
    My kind of pie: easy and delicious!
  3. dina — June 20, 2014 @5:14 pm Reply
    i've never heard of this. it looks very sweet!
  4. Jess @ whatjessicabakednext — June 20, 2014 @6:44 pm Reply
    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! :)
    1. Lisa — June 22, 2014 @3:19 pm Reply
      Must be a regional thing then, Jess. It's so easy though, just make sure you whisk that milk and sugar for agggeeesss! :lol: If you do make it, let me know how it turns out. Thanks for stopping by and leaving a comment.
      1. Leon Walters — December 15, 2018 @11:32 am Reply
        Done to pro standards macking it for my 3 girls today bring back my school days it does lol
      2. Mike — October 14, 2019 @6:56 am Reply
        Hi gypsy tart was developed by a school dinner lady back in the 1950's in Canterbury. Where it became the number one sweet/pudding in the schools. There are several romantic tales on its inception, but it was just a dinner lady who worked in the kitchens that made the school dinners. Why it was called gypsy tart I can only guess. The area did house many gypsies, due to the many new council houses being built. Or maybe the dinner lady was a gypsy. Must say we couldn't get enough of it as kids, and still like a slice or two.
      3. Phyllis Walker — February 18, 2020 @8:09 pm Reply
        I am 82ys old and have been eating this since I was ten, before that sugar was rationed. Always a favourite in our house.
      4. Emma — March 27, 2020 @3:44 pm Reply
        It’s a old Kent tradition. I’m making one at the minute ☺️ They are the best ! Just a shame they don’t sell them everywhere !
  5. Jamie @ Southern Revivals — June 21, 2014 @4:43 am Reply
    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!
    1. Lisa — June 22, 2014 @3:31 pm Reply
      You're not missing much, Jamie. Want to trade places? :) Thanks for stopping by. :)
  6. Cate @ Chez CateyLou — June 21, 2014 @6:04 am Reply
    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!!
  7. Rebecca — June 21, 2014 @9:33 pm Reply
    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
    1. Lisa — June 22, 2014 @7:04 pm Reply
      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! :lol: So I'll be making more British classics soon.
  8. Joshua Hampton — June 22, 2014 @5:55 pm Reply
    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.
  9. Rebecca — June 22, 2014 @7:52 pm Reply
    I am looking forward for more British recipes ;)
  10. Jess @ On Sugar Mountain — June 23, 2014 @7:47 pm Reply
    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?!
    1. Lisa — June 28, 2014 @11:50 pm Reply
      Maybe the gypsies are plotting revenge to keep it a secret? :lol:
    2. Julie Chandler — September 24, 2016 @7:42 am Reply
      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
  11. Sinea Pies — June 24, 2014 @4:22 am Reply
    This is almost too good to be true....2 ingredients??? My kind of recipe! Pinning ;)
  12. HELEN — June 24, 2014 @7:13 pm Reply
    oh wow, I've never heard of that - but it looks so easy & good!
  13. Jocelyn@Brucrewlife — June 30, 2014 @7:31 am Reply
    I love how rich this looks! And so simple to make! I definitely need to give this a try. :)
  14. Afton — July 15, 2014 @2:36 am Reply
    I'd never heard of Gypsy Pie before. It looks delicious.
  15. Deirdre — December 23, 2014 @8:40 am Reply
    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
  16. Saphira-Lee Knightly — January 2, 2015 @7:30 pm Reply
    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
  17. Spencer — November 25, 2016 @2:33 pm Reply
    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 ;)
    1. Jan Picton — December 12, 2017 @7:07 pm Reply
      I am in kent and yes we loved it at school,now i can have a go at making it thanks .
      1. Lisa | Sweet 2 Eat Baking — December 20, 2017 @4:19 pm Reply
        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. :)
  18. Lorraine Barclay — September 22, 2017 @4:16 pm Reply
    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.
  19. Stephen Bell — January 12, 2018 @1:25 pm Reply
    We used to be served this at school. Fond memories!
  20. Christine Coward — March 4, 2018 @6:52 pm Reply
    I was at Mundella grammar school in Nottingham between 1954 and 1959 and this pudding was served on school meals as a treat
  21. Gilly Roberts — October 27, 2018 @1:22 pm Reply
    I was brought up in Kent and it was a staple at school - not allowed now, too much sugar - it originated on Isle of Sheppey. A well made gypsy tart is delicious, if badly made it is disgusting, needs thin crisp pastry , the addition of fresh raspberries and cream makes it even better!
  22. Nissa — November 16, 2018 @6:18 pm Reply
    We used to have this as a pudding at school in Reading, Berkshire UK.
  23. Donna — December 1, 2018 @3:09 am Reply
    This was served for school dinners at primary school. I loved it. That was in Suffolk so not far from Kent. Might have to have a go at making one .
  24. Twana — March 19, 2019 @5:31 am Reply
    Definitely need to throw in 1/4 tsp of salt and whisking for a minimum of 15 minutes is strongly advised. The longer you whisk the less time to bake, 10-15 was optimal.
  25. Emagan — December 3, 2019 @10:06 pm Reply
    Hi gypsy tart is amazing!!!!!! I am from Sevenoaks in Kent and we had it every fortnight at school. Whenever I Go back that way I am always in search of a gypsy tart it is so very delicious ! If you haven’t had it yet. You must ry it !! I have been looking for the recipe for ages never realised it was so simple ! Thank you for posting. I am going to try it with lackanto monk fruit sugar substitute as I’m diabetic it will still probably be high in sugars because of the condensed milk but in moderation hopefully still good !
    1. Lisa | Sweet 2 Eat Baking — December 3, 2019 @10:49 pm Reply
      Hi, if you want to make it this Gypsy Tart recipe with your sugar substitute, you could use your sugar substitute in my homemade sweetened condensed milk recipe, then use that to create your own gypsy tart. I haven’t tried these recipes with a sugar substitute, so would love to hear if they can be made without sugar for people who suffer with diabetes or sugar allergies. If you do try, please let me know how it turns out. Happy baking.
  26. Robert Muggridge — December 9, 2019 @4:40 pm Reply
    Being from Kent I have grown up my entire life loving Gypsy Tarts. Use this recipe as it's dead simple but as has been quoted make sure you whisk thoroughly. Enjoy as much as I do
  27. Phyllis Walker — February 18, 2020 @8:15 pm Reply
    I did leave a reply but forgot to say I prefer a none sweet pastry! it helps to balance the sweetness. Have you tried Yorkshire Curd Tart ,delicious, add ground almonds even more so..
  28. Andrew Nicolson — April 19, 2020 @11:53 am Reply
    St Pauls Wood Hill School, Kent... memories of my youth
  29. Margo — June 20, 2020 @10:51 pm Reply
    I used to buy Gipsy Tart from a baker’s in Sheerness on the Isle of Sheppey, Kent about 48 years ago!
  30. cassie Martin — January 16, 2021 @5:29 pm Reply
    Can leftover filling be used in any other recipes?
  31. Jennie — May 9, 2021 @12:54 pm Reply
    I have made this today for my Partner he loves it. The only places I know that sell them is asda not sure if many do out of Kent. But the amount 1 can makes and 1 pie case can take is too much you need 2 pastry cases(buy them from a shop) I have a whole bowl left from making 1 "RECIPE " . BUT IT WILL BE WORHT IT.
  32. Caroline Gorrell — November 4, 2022 @2:03 pm Reply
    Love love love it Went to a school in Lydd in Kent back in the mid 1960 , to my delight they served us gipsy tart their . It was scrumptious than and still is today . Like you have all said the longer the whisking the better the results .
  33. Heather Rickman — June 8, 2023 @5:35 am Reply
    Used to have this at school in Kent. They started serving it with half an apple. Over the years this changed to a quarter of an apple Then an 1/8 or one. Was my favourite school desert

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