A tart that defies its ingredients! One that's got to be tried. A dessert for any occasion - your guests will not be able to describe the taste, and will beg you for the recipe.

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Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

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  • In a large bowl, beat the evaporated milk and sugar with a whisk or electric mixer for 10 to 15 minutes, or until fluffy and mocha colored. Pour into the shortbread crust.

  • Bake for 10 minutes in the preheated oven. The Gypsy Tart will have a sticky surface, and will not set completely until left to cool. Serve chilled.

Nutrition Facts

338 calories; protein 4.1g; carbohydrates 60.6g; fat 8.9g; cholesterol 12.3mg; sodium 169.7mg. Full Nutrition
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Reviews (7)

Most helpful positive review

Rating: 5 stars
08/13/2005
This is so good - I couldn't find muscovado sugar easily so I subbed dark brown sugar with a big spoonful of molasses. I chilled the evaporated milk before using and it whipped up quite nicely and baked up well. So very tasty and sweet! I also used a crumb crust 'cause I had a bag of cookies to use up. Tasted good together. Read More
(58)

Most helpful critical review

Rating: 2 stars
11/09/2011
The taste is okay but I think it needs to cook much more than 10 minutes. It is not even a pie but liquid covered with a slightly firm crust. Read More
(3)
8 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
08/12/2005
This is so good - I couldn't find muscovado sugar easily so I subbed dark brown sugar with a big spoonful of molasses. I chilled the evaporated milk before using and it whipped up quite nicely and baked up well. So very tasty and sweet! I also used a crumb crust 'cause I had a bag of cookies to use up. Tasted good together. Read More
(58)
Rating: 5 stars
09/05/2005
Fantastic! This was an English school lunch dessert in the 1970's. A winner every time and a very true representation of a wonderful childhood memory. Don't worry that it seems very 'wobbly' at the end of the cooking time - it will set. However it is at its very best if it oozes a little when cut! Read More
(37)
Rating: 5 stars
05/06/2008
This gypsy (gipsy) tart was in schools even before the 70's. I remember it from the 60's!! I have used ordinary brown sugar before but lost the recipe as I am not an elephant. (I can never remember anything - unlike elephants who never forget - does anyone know where that saying came from by the way?). I will try this version. Thanks. Clare Read More
(15)
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Rating: 5 stars
05/09/2011
Exceptionally good. You can go back even further than the 60's I remember it in the 50's. I try not to make it often nowadays though as I have to watch my figure lol. An absolute delight. Val Read More
(4)
Rating: 2 stars
11/08/2011
The taste is okay but I think it needs to cook much more than 10 minutes. It is not even a pie but liquid covered with a slightly firm crust. Read More
(3)
Rating: 5 stars
11/25/2012
Loved it' took me back to being a kid. It very hard to find a descent evaporated milk for this recipie though. Low fat rubbish will make this come out awful. Read More
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Rating: 1 stars
05/21/2021
Sadly, a disaster. The evaporated milk/sugar combo never stiffened, no matter how long it was whipped. Googling around, it seems that the fat content of evaporated milk is lower in North American than in the UK, which prevents the filling from setting (it remains liquid). If you make this outside the UK, I suggest you look around for a recipe that includes adding cream to increase the fat content, otherwise your "tart" will just end up a pan of liquid. Tasty liquid, to be sure, but not very presentable! Read More
Rating: 5 stars
11/03/2019
I made no changes but I have this recipe for years. It s quick and easy and everyone loves it with a scoop of ice cream Read More