Gypsy Tart

    45 min

    A gypsy tart is a type of pie made with evaporated milk, muscovado sugar (though some varieties include light brown sugar), and pie crust. It originates from the County of Kent in England. The tart is extremely sweet and is, for many people, associated with school dinners.


    Kent, England, UK
    212 people made this

    Serves: 6 

    • 400g (14 oz) tin evaporated milk
    • 340g (12 oz) dark mucovado sugar
    • 10 inch pre-baked shortcrust pastry case

    Prep:15min  ›  Cook:10min  ›  Extra time:20min cooling  ›  Ready in:45min 

    1. Pre-heat oven to 200 degrees C, 400 degrees F, or Gas 6.
    2. Whisk evaporated milk and sugar together for approximately 10 minutes. Until light and fluffy and coffee coloured. Pour the mixture into the pastry case.
    3. Bake for 10 minutes.
    4. The surface will appear slightly sticky but will set completely when left to cool.


    It is best served cold.

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    Reviews & ratings
    Average global rating:

    Reviews in English (12)


    I have tried the gypsy tart recipe twice with evaporated milk and brown sugar . Both times the pie mixture did not set and it looked like a steak and kidney pie -All liquid  -  25 Aug 2012


    Used different ingredients. I made this recipe a couple of years ago and loved it. It took me straight back to school in Kent! The amounts stated for the filling part make more than enough to make two tarts, so you might want to use two pastry cases at least. The other tweak was to put thinly sliced banana on the bottom of the case before putting the filling on top. This makes a nice fruity, but still wickedly naughty, Gypsy Tart.  -  22 Apr 2011


    I had been looking for a long time for a recipe for this yummy desert, like loads of others who had it at school. It is too much for a 10" unless it's pretty deep...I did 2 x 9" and also added and egg at the end to ensure it set, as suggested by another reviewer. It set OK and I left it for 15 minutes in the oven,Yummy..made 3 in a week and all were very very good.  -  18 Mar 2012