Gypsy Tart

Gypsy Tart


"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."


30 m servings 338 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 338 kcal
  • 17%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 60.6g
  • 20%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 170 mg
  • 7%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. 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.
  3. 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.
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  1. 6 Ratings


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 ...

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' ...

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 reme...

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

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.

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.