a tart that defies its constituent parts! One that must be tested. Your visitors will ask you for the recipe after trying to describe the dessert to them and failing miserably.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (12 ounce) can evaporated milk
- 1 ½ cups dark muscovado sugar
- 1 (10 inch) prepared shortbread pie crust
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- In a large bowl, beat the evaporated milk and sugar with a whisk or electric mixer for 10 to 15 minutes, or until fluffy and mocha colored. Pour into the shortbread crust.
- Bake for 10 minutes in the preheated oven. The Gypsy Tart will have a sticky surface, and will not set completely until left to cool. Serve chilled.
Reviews
I wish I’d read the reviews. I too ended up with a pool of brown liquid with a crust on top. But that was the large tart. I had some pastry so I tried 6 small ones, but I wish I hadn’t bothered.
Turned out great
Sadly, a disaster. The evaporated milk/sugar combo never stiffened, no matter how long it was whipped. Googling around, it seems that the fat content of evaporated milk is lower in North American than in the UK, which prevents the filling from setting (it remains liquid). If you make this outside the UK, I suggest you look around for a recipe that includes adding cream to increase the fat content, otherwise your “tart” will just end up a pan of liquid. Tasty liquid, to be sure, but not very presentable!
I made no changes but I have this recipe for years. It’s quick and easy and everyone loves it with a scoop of ice cream
Loved it’ took me back to being a kid. It very hard to find a descent evaporated milk for this recipie though. Low fat rubbish will make this come out awful.
The taste is okay, but I think it needs to cook much more than 10 minutes. It is not even a pie, but liquid covered with a slightly firm crust.
Exceptionally good. You can go back even further than the 60’s I remember it in the 50’s. I try not to make it often nowadays though as I have to watch my figure lol. An absolute delight. Val
This gypsy (gipsy) tart was in schools even before the 70’s. I remember it from the 60’s!! I have used ordinary brown sugar before, but lost the recipe as I am not an elephant. (I can never remember anything – unlike elephants who never forget – does anyone know where that saying came from by the way?). I will try this version. Thanks. Clare
Fantastic! This was an English school lunch dessert in the 1970’s. A winner every time and a very true representation of a wonderful childhood memory. Don’t worry that it seems very ‘wobbly’ at the end of the cooking time – it will set. However, it is at its very best if it oozes a little when cut!
This is so good – I couldn’t find muscovado sugar easily, so I subbed dark brown sugar with a big spoonful of molasses. I chilled the evaporated milk before using and it whipped up quite nicely and baked up well. So very tasty and sweet! I also used a crumb crust ’cause I had a bag of cookies to use up. Tasted good together.