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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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

338.1 calories; 4.1 g protein; 60.6 g carbohydrates; 12.3 mg cholesterol; 169.7 mg sodium. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

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)

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)
7 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
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
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)
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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)
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)
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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
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