Gypsy Tart Recipe (Evaporated Milk & Dark Muscovado Tart)
This Gypsy Tart recipe uses just evaporated milk and dark muscovado sugar to make a classic British baked dessert. How to make it: whip the mixture until it thickens, pour into the pan, bake until set around the edges, then chill before slicing. Simple ingredients, clear steps, and the key is not under-whipping.
Ingredients
Filling
Step-by-Step Method
Preheat the oven
Heat the oven to 180°C (350°F). Lightly grease a tart pan and set it aside.
Combine the ingredients
Add the evaporated milk and dark muscovado sugar to a large bowl. Break up any sugar clumps with your fingers.
Whip until thick
Whisk with an electric mixer for 4–6 minutes. Stop when the mixture turns lighter and thickens enough to leave visible trails.
Pour into the pan
Tip the filling into the prepared tart pan. Smooth the surface gently with a spatula.
Bake
Bake for 25–30 minutes. The edges should look deeper in color and the center should still wobble slightly; it will firm up as it cools.
Cool and chill
Let it cool for 20 minutes at room temperature, then chill for at least 1 hour so it slices neatly.
Serve
Slice and serve. If you like, dust lightly with cocoa or finely ground coffee.