- Dish type
- Pies and tarts
- Sweet pies and tarts
This tart is a Cuban twist on the classic English dessert, Gypsy tart, using dulce de leche.
Bedfordshire, England, UK
6 people made this
- 1 ready rolled shortcrust pastry
- 240ml evaporated milk
- 120ml sweetened condensed milk
- 300g dulce de leche
MethodPrep:15min ›Cook:40min ›Ready in:55min
- Preheat the oven to 200 C / Gas 6.
- Line a 23cm tart tin with the pastry and place baking parchment or foil on top. Fill with ceramic baking beans or dried beans and bake for 15 minutes, then remove the parchment and baking beans and bake until lightly coloured, about 8 more minutes.
- Turn oven down to 190 C / Gas 5.
- For the filling, beat both milks and the dulce de leche in a large bowl, starting off slowly then increasing the speed, for around 10 minutes until the mixture is increased in volume, light and bubbly.
- Pour mixture into the pastry case. Bake until just set and still a bit wobbly in the centre, 15 to 20 minutes. Remove from the oven and leave to cool in the tin before slicing and serving.
See it on my blog
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Preheat the oven to 190°C/fan 170°C/gas mark 5. Put a baking sheet in the oven to get hot.
Sift the flour into a bowl. Using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs. Add the egg and 1-2 tbsp water to mix to a firm dough. Roll into a ball, wrap in clingfilm and leave to rest in the fridge for 30 minutes.
On a lightly floured surface, roll out the pastry and use to line a 23cm tart tin, leaving any excess overhanging the edge. Line with baking parchment, fill with baking beans and bake blind in the oven for 15 minutes. Remove the beans and parchment and bake for a further 5-10 minutes until golden. Leave to cool then, using a sharp knife, trim the top of the pastry case.
Tip the evaporated milk and sugar into a large bowl and, using an electric hand mixer on full power, whisk together for 15 minutes until the mixture resembles a light coffee-coloured, creamy foam that doesn&rsquot quite hold peaks.
Pour the mixture into the tart tin and bake for 20 minutes on the hot baking sheet. When cooked, the filling should be lightly set with a sticky surface. Leave to set overnight in the fridge.
To make the pastry, mix the flour and icing sugar together in a bowl. Add the butter and rub it in lightly with your fingertips until the mixture resembles fine breadcrumbs. Alternatively, do this in a food processor or a mixer and then transfer to a bowl.
Mix the egg with the lemon juice and a tablespoon of water. Make a well in the centre of the flour mixture and pour in the egg mix. Using a table knife, work the liquid into the flour to bring the pastry together. If it seems too dry, add a splash more water. When the dough begins to stick together, use your hands to gently knead it into a ball.
Wrap in cling film and rest in the fridge for at least 15 minutes.
Preheat the oven to 200C/400F/Gas 6.
Roll out the pastry on a lightly floured surface to about a 3mm thickness and use it to line the tart tin, leaving excess pastry hanging over the edge. Keep a little uncooked pastry back in case you need to patch any cracks later.
Line the pastry case with baking parchment or foil, then fill with baking beans, or uncooked rice or lentils. Bake blind for 15 minutes, then remove the parchment and baking beans and return the pastry to the oven for approximately eight minutes, or until it looks dry and faintly coloured.
Using a small, sharp knife, trim away the excess pastry from the edge of the tin. Use a tiny bit of the reserved raw pastry to patch any cracks or holes if necessary. Turn the oven down to 190C/375F/Gas 5.
For the filling, put the both milks and the sugar in a large bowl or the bowl of a freestanding mixer. Beat together with an electric whisk, starting off slowly then increasing the speed, for around 10 minutes until the mixture is increased in volume, light and bubbly.
Pour the mixture into the pastry case. Bake for about 30 minutes (check after 20 minutes), or until just set and still a bit wobbly in the centre. Remove from the oven and leave to cool in the tin before slicing and serving.
Gypsy Tart Recipe
I&rsquove renamed this tart. It was first created in Kent by a lady who wanted to help feed up the malnourished gypsy children. Remember this was a dish to feed up malnourished children, it has 3 ingredients. A pastry shell evaporated milk and a bucket load of muscovado sugar. Book your dentist appointment now.
This tart was made often for dessert for school dinners, not so much now, I think they realised it wasn&rsquot the most nutritional pudding to serve to children. Don&rsquot know why I&rsquove called it Wanderlust Tart instead of Gyspy, maybe because I&rsquom constantly dreaming of travelling too.
The main reason I tried this tart was that at my flat we were having a Sunday Roast. Not just any Sunday Roast but the first meaty roast my housemate has had in the last 13 years! Being a strict veggie then I come from a trip from London and she&rsquos eating bacon! To celebrate the fact she has come back to the world of eating meat, we made a huge roast chicken and I made this tart for pudding. Think I would use a shallower tin if I made it again.
I thought, when all these safer-at-home orders started, that I would be an absolute cooking machine. Testing three and four recipes a day, absolutely alight with creativity. And I’d make myself fantastic meals twice a day. I planned to become an expert on cooking from the pantry and the freezer. But it hasn’t happened. I still cook – it’s my job – but that burst of energy and creativity hasn’t come. I’ve conquered a couple of long delayed kitchen projects, but I haven’t written a whole new book. And my meals have tended toward the peanut butter sandwich variety more than I care to admit. As far as posting on this site, it’s been a little tricky, I generally have a store of recipes created months, sometimes years in advance, but they haven’t felt like the right thing to do. Feasts for a family Easter, fiesta meals for Cinco de Mayo or decadent ideas for special occasions. I’m just not sure about the right way to precede here.
I have been exploring some recipes and ideas for cooking with fewer, more available ingredients, and I share them on my Facebook page and Instagram feed. I’ve flipped though old cookbooks and seen what other people are creating. And I stand in my own pantry and think about ways to use things. Somewhere in the back of my mind was this niggling idea of a pie made with evaporated milk and sugar. I couldn’t remember where I’d seen it or why it was in my brain, but it just kept tapping at my memory. I thought maybe it was a Depression era recipe, so I started looking through community cookbooks from the 40s. I was thinking Southern, but when I didn’t turn anything up, I went through those resources from other regions. Then it hit me that maybe it was a wartime rationing recipe from England, so I searched through a few books I have on that era, but to no end. Then I took to the internet. It was a circuitous route, searching for “evaporated milk and sugar pie,” but eventually, through some trick if internet luck, I came across Gypsy Tart and knew that’s exactly what I had in mind. There are lots of resources for Gypsy tart, and many stories to go with it – some of which admit to being pure speculation – but it appears to be a specialty of Kent in England, and many of the articles I read said that people from Kent love it, but outside the area are not familiar with it, so how it came into my consciousness I cannot imagine.
The point is, it is a very simple and utterly delicious pie made with very few ingredients. And it is very different than what I expected, in a lovely way. Somehow, in my mind I imagined something similar to a chess pie, but it is not that at all. It is a light and airy mousse with a deep, treacly, molasses-y flavor that is a complete surprise in something so delicate. And it is not cloyingly sweet at all. Many recipes called for a sweetened pate sucree style crust, but I couldn’t see it needing any more sugar, so I went with a simple, basic crust – I even tested it with a pre-rolled, bought pie crust which works a treat. The secret here is to whip the milk and sugar more than you think you should until it is stiff, then to slip it into the oven for less than you think you should. I had some filling the first time round that I just couldn’t imagine would fit in the crust, so I put it in a ramekin and baked it along with the pie. It turned out beautifully too, so I think you could even do this without the crust if you are in a bind. I find screw top boxes of evaporated milk that are 17 ounces. A can is 12 ounces, so you will need two to make this recipe. And the milk needs to be chilled before using. Original recipes called for muscovado sugar, but I went with the readily available dark brown sugar. Don’t pack it heavily into the measure, just lightly tamp it in to fill.
4. Bake the school pudding gypsy tart
With the filling now in the base place the tart on a baking tray and then in the oven. Bake for around 30 minutes or until the middle of the tart wobbles slightly. Keep checking for this after the tart has been in the oven for 20 minutes. After baking the tart should look something like this…
Bake for around 30 minutes
And that’s all there is to it. Leave to cool and there you have it. School pudding gypsy tart. Not the healthiest of puddings but when you’re a child running around for 8 hours a day I suppose a little extra sugar is no big deal . Serve it with some delicious vanilla ice cream and then sit back and prepared for an evening of guilt! . Yum!
School pudding gypsy tart
I hope you enjoyed this post. A trip down memory lane for a few and I new pudding recipe for many. If you’d like to be kept up to date with all of The Yum Yum Club’s recipes just sign up for our newsletter at the top of this page. Otherwise, you can always follow us on Facebook, Pinterest or Instagram by clicking the link.
WHAT IS GYPSY TART? (AKA LINDA’S SHOWSTOPPER ON THE GREAT BRITISH BAKING SHOW PASTRY WEEK)
Gypsy Tart is a dessert native to Kent, England with a couple of myths involving its creation. Taste Atlas says that it was created by “a woman who wanted to feed some malnourished-looking gypsy children with anything she had in her home” while DiscoverDeal.co.uk claims the woman was a gypsy. Regardless, a woman wanted to feed some starving children, which is as nice as the term “gypsy” is problematic in 2020.
Essentially, a Gypsy Tart is a shortcrust pastry filled with whipped evaporated milk and muscovado sugar (which is similar to brown sugar, but different!), and then topped with powdered sugar. It was super popular with British school kids in the 1960s, s, and s, but fell out of fashion.
1. Put all of the ingredients into a large mixing bowl
2. Whisk thoroughly for at least 10 minutes
3. Bake in the oven (Gas 2/ 150°C) for 20 minutes
4. Leave to cool for at least 30 minutes.
- According to my Dad, the key to this gypsy tart recipe is to whisk it like hell! This gets air into the mixture which gives gypsy tart it’s texture.
- Instead of a large pastry case, this gypsy tart recipe is just as good as individual tartlets.
Gypsy Tart Recipe
This has got to be the most famous tastiest & quickest dessert that originates from my home county of kent. Theres not one person from kent who wont remember this dessert from school. Theres only one real recipe for this dessert & here it is. Read more I can personally guarentee taste satisfaction with this dessert:-)) See less
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- Ok..sharpen your pencils, this might take some time!
- 1 tin evaporated milk 400g (14oz)
- 10 oz muscovado sugar
- 1 10inch pre cooked shorcrust pastry case or make your own
- Ok..sharpen your pencils, this might take some time! shopping list
- 1 tin evaporated milk 400g (14oz) shopping list
- 10 oz muscovado sugarshopping list
- 1 10inch pre cooked shorcrust pastry case or make your own shopping list
How to make it
- Resharpen pencils
- Pre heat oven to 200c (400f)
- Whisk togeather the sugar & milk for about 10-15mins until light & fluffy. Pour into case & bake for 10 minutes. remove from oven & leave to cool.
- Serve on its own or with clotted or whisked full fat cream
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- pizzaman1976Ashford, Uk
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I've just made Gypsy tart and apart from it being seriously delicious : ) It's the easiest Sunday lunch dessert I've ever made.
Everyone's plates were practically 'licked clean' : )
It brought back childhood memories of my favourite school pudding. If only I could find the recipe for my favourite school dinner too 'sausage and onion pie' which was orange in colour!
I Live in Kent and no one else i knew ever remembers this, i was a baker as a young lad and always used to make it in my town here in Kent,
the only difference in what i did was i never baked it i used the heat from the pastry case to set the mixture..
I am doing a meal for 40 tomorrow and i am gonna try your way, i havenot made it for over 10 years, so i am up for a challenge,, thanks so much for putting on the web.
My pencil lead broke. !
I'v had this and it is sooooo good and light. My friend's mum is from England, now living in Canada. And I thought she had spent all day on it!
OMG. this sounds wonderful. I i have to try and make this. I love the name of it too. are you sure its not just a little bitI irish. with the gypsy in it. lol.
Put flour into a bowl and rub in butter until it resembles breadcrumbs. Stir in sugar and zest.
Lightly beat egg yolk with the lemon juice and, using a knife, stir into the flour until it starts to clump together but isn't too sticky or dry. Bring together with your hands. Knead lightly until smooth. Shape into a disc, wrap in clingfilm and chill for 15min.
Roll out pastry on a lightly floured surface to line a 23cm (9in) diameter x 4cm (1½in) deep flan tin. Leave the pastry to overhang the sides slightly. Prick base and chill for 30min. Preheat oven to 190°C (170°C) mark 5 and put tin on to a baking sheet.
Line tin with baking parchment. Fill with baking beans and bake for 15-20min. Carefully remove beans and paper and continue baking for 5-10min until cooked through. Reduce the oven temperature to 170°C (150°C fan) mark 3.
To make the filling, in a medium bowl whisk together the milk and sugar using an electric hand whisk for 15-20min until it resembles lightly whipped double cream (if you&rsquore using a table top mixer this will take about 10-15min). Pour into the pastry case (still in tin), and bake for 8-10min until just set with a golden crust (be careful not to overcook or the filling will melt and the tart won&rsquot set). Remove from oven and let cool completely in tin before serving.