🇬🇧 United Kingdom · Dessert
Gypsy Tart
By eatmundo · July 6, 2026
A deliciously sweet and rich tart hailing from Kent, the Gypsy Tart boasts a wonderfully simple yet utterly luxurious filling. Made from just evaporated milk and dark muscovado sugar, baked in a crisp pastry case, it's a truly nostalgic treat that's both comforting and unique.
Ingredients
check them off as you prepareHow to Make It
- 1
To prepare the pastry, sift 200g plain flour into a large bowl, then rub in 100g cold, diced butter until the mixture resembles fine breadcrumbs. Stir in 50g caster sugar, then mix in 1 egg yolk and 2 tablespoons of cold water until a firm dough forms.
- 2
Gather the dough, wrap it in cling film, and chill in the refrigerator for at least 30 minutes. This resting period allows the gluten to relax, making the pastry easier to roll and preventing shrinkage during baking.
- 3
Preheat your oven to 180°C (350°F) / Gas Mark 4. On a lightly floured surface, roll out the chilled pastry to about 3mm thickness and carefully line a 20cm (8-inch) fluted tart tin, trimming any excess.
- 4
Blind bake the pastry case: prick the base with a fork, line with baking paper, fill with baking beans, and bake for 15 minutes. Remove the beans and paper, then bake for another 5-7 minutes until light golden and dry. Set aside.
- 5
While the pastry cools, prepare the luscious filling by whisking together two 410g cans of evaporated milk with 200g of dark muscovado sugar in a large bowl. Continue whisking for about 5-7 minutes until the sugar has mostly dissolved and the mixture has lightened slightly in colour.
- 6
Carefully pour the creamy filling into the blind-baked pastry case. Be gentle, as the filling is quite liquid. Ensure it is evenly distributed.
- 7
Bake the tart in the preheated oven for 25-30 minutes, or until the filling is well-risen, set around the edges, and still has a slight wobble in the very centre. The top should develop a beautiful, slightly caramelised sheen.
- 8
Allow the Gypsy Tart to cool completely on a wire rack before serving. This is crucial for the filling to fully set and achieve its signature texture. Slice into wedges and enjoy this classic Kentish delight.
Frequently Asked Questions
How can I prevent my Gypsy Tart crust from becoming soggy?+
To ensure a crisp base, blind bake your pastry shell until it's lightly golden and dry before pouring in the filling. Chilling the pastry thoroughly before baking also helps.
What does a perfectly baked Gypsy Tart filling look like?+
The filling should be set around the edges but still have a slight, gentle wobble in the very center when removed from the oven. It will continue to firm up as it cools completely.
Can I use light brown sugar instead of dark brown sugar for the filling?+
While possible, dark brown sugar is essential for the Gypsy Tart's signature deep, rich molasses flavor and characteristic dark caramel color. Using light brown sugar will result in a sweeter, less complex taste.
What is the ideal way to serve Gypsy Tart, and how long can it be stored?+
Gypsy Tart is traditionally served chilled or at room temperature, often accompanied by cream or a scoop of ice cream. Leftovers should be stored covered in the refrigerator for up to 3-4 days.
Mundo Match
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