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Gypsy Tart Recipe



Gypsy Tart Recipe

As you may have figured out, I’m not much of a pudding kind of guy so this Gypsy Tart recipe has been passed down to George (my 11 year old son) by my Dad. George is going to enter a competition using this Gypsy Tart recipe. It’s really easy to make and is a massive hit with everyone I know who has tried it.

The history of the Gypsy Tart recipe is really quite an interesting one. Ask any Kentish person over the age 30 and they will probably tell you that Gypsy Tart was a feature of their school dinners. The story goes that in the early 1900′s a lady wanted to feed the malnourished gypsy children who played by her house, but all she has available were the basic ingredients that know makes up the gypsy tart recipe.

You will find gypsy in Kentish bakeries and would have found it in schools in the 1960′s, 70′s and 80′s. The gypsy tart recipe is SO easy to follow that it is completely suitable for children.

Gypsy Tart Ingredients

  • 205g (1/2 can) Evaporated milk
  • 140g  Muscovado Sugar
  • 2tbs Lemon Juice
  • 1 Pastry flan case

Gypsy Tart Method

1. Put all of the ingredients into a large mixing bowl

2. Whisk thoroughly for at least 10 minutes

3. Bake in the oven (Gas 2/ 150°C) for 20 minutes

4. Leave to cool for at least 30 minutes.

5. Enjoy!

Cooking Tips:

  • According to my Dad, the key to this gypsy tart recipe is to whisk it like hell! This gets air into the mixture which gives gypsy tart it’s texture.
  • Instead of a large pastry case, this gypsy tart recipe is just as good as individual tartlets.
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Categories: Puddings


8 Responses to “Gypsy Tart Recipe”

  1. youtube spanish…

    [...]Gypsy Tart Recipe « Recipes[...]…

  2. Jean J. says:

    I have tried various Gypsy Tart recipes.But I am having trouble getting the tart to set. I use a bought pastry case.110mls of evap milk,and 115gr of light brown Tate &Lyle sugar.Cooked on 180*C for 8min.Turn the oven off then leave in the oven for two min.
    When I mix more quantities they don’t fit in the case.That amount fills to top.
    I plan to have a go at your recipie.I hope the lemon juice makes all the difference.

  3. Phill says:

    Hi Jean,

    Thanks for your comment – it’s all about the whisking – whisk it to death using an electric whisk is you’ve got one. Let me know how you get on!

  4. Jean J. says:

    Success at last. This is not my recipe but it works.
    6ozs. SR Flour 3ozs.Block margerine. 3ozs.Lard. Make shortcrust pastry and place in the fridge for 30 mins.
    Grease and line the bottom of a swiss roll tin.Roll out pastry to 4mm thick and line tin.
    Blind bake for 10 mins. 200*/mark 6 Remove greaseproof paper and baking beans.Return pastry case to oven for three to five mins.
    While the pastry is cooking.
    Place 147mls of well chilled evaporated milk (small tin) and 12ozs.of light brown musgavado sugar in the mixing bowl.Whisk for 10 mins.untill it is lighter and thicker.Pour into pastry case and return to the hot oven for 3min. Tip the tray slightly if it ripples,leave for a further 2 mins.If there is no movement,remove from oven and leave to cool on wire rack.Yum.
    Donot over cook or you will get it go like treacle.
    Using a Kenwood mixer. I whisked on speed 4 for 5 mins. Then 5mins.on 2 speed.It seemed to get more air into the mixture.

  5. Mick says:

    Gypsy Tart will NOT set without the lemon, It curdles the milk and makes it set!!!!

  6. Emily says:

    I made it without lemon – make sure you whisk with electric whisk and most importantly you have to let it cool completely to set ie a couple of hours for a large tart. I made three up and the first one wasn’t set when i cut into it. The others were fine when I cut into those a few hours later…

  7. Jeanne Faletti says:

    My kids had this at school dinners inKnt in the 60s and 7070s. They loved it so much I got the recipe from the school cooks. This is the same one Heaven!!

  8. Sally says:

    I’ve tried this recipes several times and its always failed for some reason.
    I thought about the school dinners and I don’t believe they ever went to the extravagance on evaporated milk.

    I tried making a custard with flour milk and butter then added a spoonful of syrup.
    It was exactly like the gypsy tart from school and much more believably for a recipe – as it’s a lot cheaper.
    Try it and see.

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