Recipes
Gypsy tart
This traditional gypsy tart recipe from Kent is made with evaporated milk, condensed milk and brown sugar
This traditional gypsy tart recipe from Kent is made with evaporated milk, condensed milk and brown sugar
(29 votes)
Cook: 50 Mins
Serves: 8
Price: 39p per serving
Nutritional Information
Each 109g serving contains
Energy
1611kj
385kcal
1611kj
385kcal
19%
Fat
15.3g
15.3g
Med
22%
22%
Saturates
6.3g
6.3g
Med
32%
32%
Sugars
38.2g
38.2g
High
42%
42%
Salt
0.55g
0.55g
Med
9%
9%
of your reference intake.
Typical energy values per 100g:
1478kj/353kcal
Typical energy values per 100g:
1478kj/353kcal
Ingredients
300g ready to roll shortcrust pastry
Flour for rolling out
230ml condensed milk (from a 397g can)
170g can Carnation evaporated milk
175g soft brown sugar
Method
1
Pre-heat the oven to 190C/170C Fan/Gas 5. Line a 20cm flan tin with pastry and bake it blind (approximately 20 minutes).
2
Put the condensed milk, evaporated milk and sugar in a bowl and beat with an electric mixer until really light and mousse-like. It will take about 10 minutes. Pour into the pastry case.
3
Bake for 20 to 30 minutes until just set but a bit wobbly in the middle. Cool but do not chill. It will firm up a bit as it cools but it is meant to be fairly soft.