Gypsy tart the easy way

    This is my dear old Nan's fail safe gypsy tart recipe. Please try and you will get success every time. I use a large 10 inch deep fill pie dish that way uses all the mixture. Takes approximately half an hour in total.

    1 person made this

    Serves: 8 

    • 1 (10 inch) pre-cooked pastry case
    • 1 (400g) tin evaporated milk (chilled in the fridge overnight)
    • 450g (15 oz) dark brown sugar

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat the oven to 140 C / Gas 1.
    2. Pour the milk and sugar into a mixing bowl and whisk for about 15 minutes, until you achieve a light mousse consistency. Pour into the prepared pastry case.
    3. Bake in the oven and bake for approximately 10 minutes. Check after 10 minutes by carefully tilting the dish if the mixture still moves it's not quite ready, continue checking in ten-minute increments until the tart is firm in the centre. Remove from the oven and serve warm, or allow to cool before serving. Voila!

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