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.
- 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.