Gypsy Tart

How to Make Gypsy Tart

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1. Chill the unopened tin of evaporated milk in the fridge for at least 4 hours, or overnight, until very cold.

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2. Heat the oven to 200°C / 400°F with a baking tray on the middle shelf.

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3. Line a 23 cm loose-bottomed tart tin with the pastry, trim the edge, and prick the base. Line it with baking paper and baking beans, set it on the hot tray, and bake for 15 minutes. Remove the paper and beans and bake for 5 minutes more, until pale golden.

   Mark done Start 15 min timer

4. Whisk the chilled evaporated milk with an electric whisk for 5 to 8 minutes, until it has tripled in volume and is thick and foamy.

   Mark done Start 5 min timer

5. With the whisk running, add the muscovado sugar a spoonful at a time and whisk for 5 minutes more, until thick and the sugar has dissolved.

   Mark done Start 5 min timer

6. Pour the filling into the pastry case and bake for 8 to 10 minutes, until the surface is golden brown and slightly caramelised.

   Mark done Start 8 min timer

7. Cool for 10 minutes and serve warm or cold, in thin slices.

   Mark done Start 10 min timer

Tips for Making Gypsy Tart

• Chill the evaporated milk thoroughly. Cold milk whips to a thick foam, and milk at room temperature stays thin and flat.
• Add the sugar slowly with the whisk running. It dissolves as it goes, and a heap tipped in all at once sinks and stays gritty.
• Watch the tart in the oven. The filling browns fast, and it should be golden with a slight wobble, since it sets as it cools.

What to Serve with Gypsy Tart

• Pouring cream
• Fresh raspberries
• A pot of tea

Storing & Reheating Gypsy Tart

Keeps in the fridge for up to 3 days. It is very sweet, and its texture is best on the day it is baked. Not suitable for freezing.

Gypsy Tart FAQ: Common Questions

Gypsy Tart Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.