Donna's foolproof gypsy tart

    2 hours 35 min

    I have finally been given proper instructions on how to make a Gypsy tart by my friend, Donna. The secret is whisking. It didn't split, unlike the countless other attempts I've done.

    Cambridgeshire, England, UK
    104 people made this

    Makes: 3 20cm tarts

    • 500g light brown soft sugar
    • 410g evaporated milk
    • 3 shop bought 20cm pastry cases

    Prep:30min  ›  Cook:5min  ›  Extra time:2hr resting  ›  Ready in:2hr35min 

    1. Preheat oven to 170 C / Gas 3.
    2. Break the sugar up in a bowl and with the whisk on low gradually add the milk.
    3. Once all the milk has been added turn up the whisk to high and whisk for 15 minutes. You need a good moussey consistency. When taste testing, it shouldn't be gritty. If gritty, keep whisking.
    4. Pour the mixture in the pastry cases and put in the oven for 5 minutes.
    5. After 5 minutes, check tarts by giving a little shake. If it wobbles give it another 3 minutes. Now turn off the oven and leave the tarts in there to cool.


    Just keep whisking - you can't over mix this - I've whisked for 30 minutes before the sugar dissolved.


    Any brown sugar will do, but not white nor demerara.


    To make enough for one tart - 150g evaporated milk to 183g sugar.

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