Gypsy Tart: a delicious, easy dessert for any occasion

Total time: 90 min + chilling time
Difficulty: Low
Serves: 8 people
By Cookist
for the pastry
butter, cubed
1/4 cup
vegetable shortening, cubed
1/4 cup
1 1/4 cups
1/4 tsp
ice water
3 to 4 tbsp
for the filling
2 cups
Evaporated milk
1 1/2 cups
Whipping cream
1/2 cup
a pinch
pure vanilla extract
1 tsp

With its rich dulce de leche custard and buttery pastry, gypsy tart is a heavenly dessert that will seriously satisfy everyone's sweet tooth. Made from evaporated milk and muscovado sugar, this classic British dessert is so simple to prepare, that anyone can make it.

That said, there are a few tricks to know. The key to making the perfect gypsy tart is to make sure all of your ingredients are extremely cold. Gypsy tart is a decadent, rich dessert that is a sure-fire hit when you want to offer your guests something special. If you really want to treat them serve your gypsy tart with whipped cream and fresh fruit.

Gypsy Tart Origins

Gypsy tart was a common fixture on school dinner menus for years. No one is sure who exactly invented the gypsy tart. What we do know is that it originates from the Isle of Sheppey, which lies off the northern coast of Kent. According to legend, gypsy tart was invented by a woman who wanted to feed the local Romani children. Whatever its origin, everyone can agree that gypsy tart is delicious!

Gypsy Tart Ingredients

Despite its rich, indulgent flavor you don't need any special ingredients to make gypsy tart at home. You'll need cold butter, flour, and shortening to make that perfectly flaky crust.

For the filling, all you need is some muscovado sugar, evaporated milk, vanilla, and whipping cream – all ingredients you probably already have in your cupboard!

Tips for the Best Gypsy Tart

The secret to a perfect gypsy tart is to make sure all of your ingredients are very, very cold. Stick all the ingredients in the fridge for at least a few hours before baking and use a chilled bowl to mix the ingredients.

Don't overwork the dough – handle it as little as possible.

If you're short on time, you can use store-bought pastry.

You'll need to blind bake your pie crust. Use marbles, beans, pie weights, or rice.

If your tart is runny, leave it to set in the fridge longer.

If you don't have muscovado sugar, brown sugar is a great substitute.

How to Store Gypsy Tart

Wrap or place your gypsy tart in an airtight container and refrigerate it for up to 3 days. Frozen gypsy tart lasts up to 3 months.

How to Make Gypsy Tart

Preheat your oven to 375F.


Place the butter, shortening, flour, and salt into a food processor. Pulse until the mixture takes on a coarse texture. Add just enough ice water to form a dough, then wrap it in cling film and refrigerate it for at least 20 minutes.


Roll out the dough to about 14 inches, then place it in the pie dish. Push the sides of the dough down to fit the pie pan and crimp the edges.


Cover the crust with parchment paper and fill with pie weights.


Bake for 15 minutes, then remove the parchment and pie weights and bake for 5 to 10 more minutes, or until the crust begins to turn golden brown. Set on a wire rack to cool. Lower the oven temperature to 350F.


Pour muscovado sugar, evaporated milk, whipping cream, salt, and vanilla extract into a chilled bowl. Beat with a handheld electric mixer for 20 to 25 minutes, or until foamy.


Transfer the filling to the pie crust.


Bake for 25 minutes.


Remove from the oven and set on a wire rack to cool. Once it reaches room temperature, place the tart in the fridge overnight.

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