Gypsy tart recipe

Gypsy tart recipe

Gypsy tart
200ml evaporated milk
165g dark muscovado sugar
For the pastry:
70g butter
45g caster sugar
1 egg
125g plain flour

You will also need a 21cm tart tin


  1. To make the pasty rub the butter into the flour with your finger tips until the mixture looks like fine bread crumbs.
  2. Stir in the sugar.
  3. Beat the egg and then add slowly until the mixture comes together. (You may not need all of the egg).
  4. Knead lightly on a floured surface and then wrap and chill for half and hour.
  5. Heat the oven to 160c gas mark 3.
  6. Roll out the pastry and line the tart tin.
  7. Cover the pastry with baking paper and baking beans. Bake blind for 15 minutes, then remove the beans and bake for another 10 minutes until the pastry is golden brown.
  8. Whisk the milk and sugar on high for 15 minutes until pale and fluffy.
  9. Pour the milk mix into the baked flan tin and cook for another 15 minutes until risen and the middle is set.
  10. Remove from the oven and leave to cool before slicing. 
  11. Gypsy tart recipe

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