Gypsy tart

Gypsy tart

This traditional gypsy tart recipe from Kent is made with evaporated milk, condensed milk and brown sugar.

By , 21 September 2015
Gypsy tart
  • Ready in: 50 mins
  • Serves: 8
  • Price: 39p per serving
Nutritional Info
Each 109g serving contains
  • Fat med
    15.3g
    22%
  • Saturates high
    6.3g
    32%
  • Sugars high
    38.2g
    42%
  • Salt med
    0.55g
    9%
  • Energy 1612KJ 385KCAL
    19%
of your reference intake.
Typical energy values per 100g: 1479kJ/353kcal.
Ingredients
  • 300g ready to roll shortcrust pastry
  • Flour for rolling out
  • 230ml condensed milk (from a 397g can)
  • 170g can Carnation evaporated milk
  • 175g soft brown sugar
Method
  • Pre-heat the oven to 190C/170C Fan/Gas 5. Line a 20cm flan tin with pastry and bake it blind (approximately 20 minutes).

  • Put the condensed milk, evaporated milk and sugar in a bowl and beat with an electric mixer until really light and mousse-like. It will take about 10 minutes. Pour into the pastry case.

  • Bake for 20 to 30 minutes until just set but a bit wobbly in the middle. Cool but do not chill. It will firm up a bit as it cools but it is meant to be fairly soft.