This desserts ingredients sound a little simple and odd, but it is surprisingly lovely and SO fast to make it’s amazing. Originating in Kent, apparently during the early part of the 20th century a lady regularly saw to undernourished gypsy children playing in the fields next to her house. One day she decided to feed them dessert but had nothing more than a pie crust, evaporated milk and brown sugar. She made the sweet tart and henceforth the tart has been a kentish tradition, and part of many school dinners in the 1960′s – 1980′s.
- 1 tin evaporated milk 400g (14oz)
- 10 oz (1 1/2 c) muscovado sugar (an unrefined brown sugar with a strong molasses flavor- or use dark brown)
- 1 25cm (10 in) pre-cooked shortcrust pastry case or one of your own
- (recipe here)
Preheat the oven to 200ºC (400ºF) and lightly grease pie tin.
Whisk together the sugar & milk for about 10 minutes until light and fluffy. Pour into case and bake for 10 minutes. Remove from oven and leave to cool- it needs to cool completely to set. Serve on its own or with clotted cream. Easy!
Recipe and information from my friend Helen from Faversham, Kent.
Sorry to mention but this is not the same as treacle tart – treacle tart is made with a pastry base, breadcrumbs or semolina and golden syrup, completely different to gypsy tart which is more mousse-like in texture.
Good to know, our old recipe comes from a friend in Faversham who we assumed knew better than us! Glad you mentioned it.
have been looking for this recipe for years,but ive been looking for butterscotch tart as this is what we called it at my school,it was a friend who comes from kent who told me the story,so hoping other people find you and the can have the pleasure of eating this lovely tart again thank you
I’m happy you recognise the tart! There seems to be many names for many pies that are similar, all I know is, it’s delicious! I hope it’s close to what you remember
SO GLAD I FOUND THIS RECIPE WE USED TO HAVE IT AT MY SCHOOL IN MAIDSTONE IN THE 1960′S IT WAS SO NICE