Gypsy Tart

Gypsy Tart

6 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
Recipe by  GARRY67

“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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Adjust Servings

Original recipe yields 8 servings



  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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Reviews (6)

Rate This Recipe


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.



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!



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

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Amount Per Serving (8 total)

  • Calories
  • 338 cal
  • 17%
  • Fat
  • 8.9 g
  • 14%
  • Carbs
  • 60.6 g
  • 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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The Best Lemon Tart Ever


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