How to make it

  • Resharpen pencils
  • Pre heat oven to 200c (400f)
  • Whisk togeather the sugar & milk for about 10-15mins until light & fluffy. Pour into case & bake for 10 minutes. remove from oven & leave to cool.
  • Serve on its own or with clotted or whisked full fat cream

Reviews & Comments 25

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  • jameselwood1962 6 years ago
    Hi, what can be done to remove the grainy effect of the sugar in the gipsy tart
    James from Mold
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  • jendragon 6 years ago
    i had never done this tart but partner use to have it as a kid so i followed this recipe disaster all seperated so we telephoned his aunt and this is what she advised only use small tin of evaporated milk 220 i did chill it first add 8oz of brown sugar whisk for approx 10 minutes when thick and creamy add to base put in bottom of oven gas mark 3 for 20 minutes and yep it turned out perfect according to partner, yuk i said too sweet for me so he said goody and ate the lot.
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  • Loolyp 6 years ago
    i tried it 12 times now. BUT it just doesnt work! it keeps coming out flat and curdled!? what am i doing wrong?
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    " It was excellent "
    chugs ate it and said...
    looking at comments re the Gypsy tart, I use 450mls evap milk to 350 gms sugar, whisk the milk with the sugar for a minimum of 15 minutes, the milk should be very cold, in the fridge overnight if possible, when whisked pour into one large or two smaller precooked pie cases, cook for 8-10 minutes only take out of oven and leave to cool for 10 minutes, then put into fridge to get cold.divine! I have made this many times without problems with setting.
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    " It was not good "
    MUMMALOZ ate it and said...
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  • kentishmaid 7 years ago
    I am a Kentishmaid who has lived in the US for 36 years. Have fond memories of school dinners and gypsy tart, which all the girls loved. Always wondered how to make it and can't believe I have found it. Will have to make it for my husband who loves sweet desserts. Thinking I am going to find it way too sweet!
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    " It was excellent "
    Michele241 ate it and said...
    I was a Kentish maid until I moved to Norfolk 20 years ago, my mum used to make gypsy tart for a tea time treat, I always relied on her to make it and although she gave me the recipe when I moved I lost it several years ago, I also lost my mum about six years ago, it is great that people remember these recipes and pass them on thanks very much for helping me to relive my childhood memories again, I shall be making it tonight for my family so we can reminisce together.......
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    " It was excellent "
    pizzaman1976 ate it and said...
    i just wanted to say thank you. i made this for the first time and it set. yippeeee. i beat my mum as she can't to get it to set
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  • carolwaghorn1948 8 years ago
    i have been looking for a gypsy tart recipe for years and i cannot believe that i have found one i was born in strood kent so i do remember this from school i have been telling my grandchildren about this dessert and i told them that if i could find a recipe i would make it for them so now i can keep my promise thank you when i make it i will let you know what they think of it.
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  • gosal 8 years ago
    is it alright to use light muscouada sugar instead of dark
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  • Skippygirl 8 years ago
    As a born and bred Kentish lass I have also loved this since my schooldays and although my bakery round the corner sells it they always run out quickly. My sister, also a GT lover, now lives in New Zealand and she will be jumping up and down with glee when I email this to her! Trying out this recipe for Sunday lunch pudding tomorrow when the family come round - can't wait, I can taste it already - thank you!
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    " It was excellent "
    DeeDees1970 ate it and said...

    I've just made Gypsy tart and apart from it being seriously delicious : ) It's the easiest Sunday lunch dessert I've ever made....
    Everyone's plates were practically 'licked clean' : )

    It brought back childhood memories of my favourite school pudding... If only I could find the recipe for my favourite school dinner too 'sausage and onion pie' which was orange in colour!

    Bonzaichef : )
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    " It was good "
    Narissa ate it and said...
    For my first attempt I followed the recipe exactly, but found that it didn't set very well. So, second time around I beat one egg into the mixture, and cooked it for a bit longer - between 15-20 minutes. (I kept checking the oven to see if the tart was okay, and then gave it a couple more minutes...and so forth). The result was that, when cold, it set perfectly and tasted the same as the original recipe.
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  • craig1802 9 years ago
    I was given the same recepie as this by my Mother a few years ago.But alas like mariecollins,the filling was all watery.I tried yet again,but whisked it for even longer and achieved the same result......The shame of it,a man of Kent not able to cook his own Regional pud.My children are pretty disgusted with me,as we now live in Cornwall and they are craving their fave dessert.So any tips on where i could be going wrong?
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  • peenie 9 years ago
    Quite right - I know this tart.
    Peenie - born in Ramsgate!
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  • mariecollins 9 years ago
    I love Gypsy tart but since moving from Kent am unable to find them anywhere... i had a go at making this yesterday and it was a disaster.. i followed the recipe and cooking instructions but the tart was all runny inside like water, even though i had left it for 3 hours after taking it out of the oven.. any tips on where i went wrong please..
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  • kaz62 9 years ago
    i lov gypsy tart used to have it once a week at school , but contuary to your comments served with ice cream we always got half an apple , which was to clean your teeth of all the sugar after you had eaten it , and after finding your recipe for it this morning i have just made one , cant wait to eat it after all these years yum yum
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  • lisa640 9 years ago
    i tried this and its tastes great however, the sugar and evaporated milk did not set as i remember it had at school. what am i doing wrong!?
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    " It was excellent "
    sebash ate it and said...
    Love it.
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  • mattjenner 10 years ago
    I Live in Kent and no one else i knew ever remembers this, i was a baker as a young lad and always used to make it in my town here in Kent,

    the only difference in what i did was i never baked it i used the heat from the pastry case to set the mixture..

    I am doing a meal for 40 tomorrow and i am gonna try your way, i havenot made it for over 10 years, so i am up for a challenge,, thanks so much for putting on the web.
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