What is a gypsy tart made of?

A gypsy tart is a type of tart made with evaporated milk, muscovado sugar (though some varieties include light brown sugar), and pastry . It originates from the county of Kent. The tart is extremely sweet and is, for many people, associated with school dinners.

What is the difference between a treacle tart and a gypsy tart?

Our gypsy tart is made with shortcrust pastry, a whipped evaporated milk filling and sprinkled with Maldon sea salt. Our classic treacle tart has a similar vibe; a shortcrust pastry case with a golden syrup filling. Impress friends with this traditional dessert recipe from Kent.

What is the history of the Kentish Gypsy Tart?

The dish is thought to have been invented by a woman who wanted to feed some malnourished Romani/ Gypsy children with anything she had in her home , so she baked them this tart.

Is condensed milk the same as evaporated milk?

Both are concentrated, shelf-stable milk products that have been heated until at least 60 percent of their water content has evaporated. The main difference between evaporated milk and condensed milk is that evaporated milk is unsweetened while condensed milk is sweetened .

Is dark brown sugar the same as muscovado?

Since muscovado sugar is an unrefined brown sugar, the best substitutes are jaggery, panela, rapadela, kokuto, or Sucanat. They can be substituted in equal amounts. The next best substitute would be dark brown sugar . However, it has a finer texture, lower molasses content, and milder taste.

Where did the slur tart come from?

In the 19th century, tart was British slang for "pretty woman." Some believe it is a shortening of "sweetheart." But by the end of that century, tart described a prostitute, something many language scholars trace back to the tart that you get at the bakery.

What does it mean to be a tart?

tart noun (WOMAN) [ C ] mainly UK very informal disapproving. a woman who intentionally wears the type of clothes and makeup that attract sexual attention in a way that is too obvious . [ C ] old-fashioned slang. a female prostitute.

Where does butterscotch tart originate?

Butterscotch tart is a British tart variety originating either in 1600s Scotland or 19th century Yorkshire. It has a light texture with a pudding-like consistency. Butterscotch tart is made from brown sugar, butter, and flour. It was a common dessert in British school canteens in the 20th century.

Is muscovado cane sugar?

Muscovado sugar is a partially refined brown sugar that can only be made from sugar cane. Its name, 'muscovado', derives from a mixture of the Portuguese 'açúcar mascavado' and the Spanish 'azúcar mascabado', which translate as 'unrefined sugar'.

Why are my butter tarts soggy?

If your butter tarts unfortunately turn out too soggy, it's likely your filling was too watered down or your pastry was rolled too thin . Next time, make sure your pastry is only rolled out to a 1/4-inch-thickness. It may take a couple tries to perfect your butter tart, and that's totally OK!

What is the base of a tart made of?

Pâte sablée is the dough used to create the shell of a classic tart.

What does tart consist of?

A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry . The pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard.

What is fruit tart filling made of?

What is the filling in a fruit tart? Fruit tarts are generally filled with pastry cream made from milk, eggs, vanilla, sugar corn starch, and butter .

Gypsy tart (2024)

Gypsy tart is a nostalgic dessert - the filling is so simple and delicious.

By The Good Housekeeping Cookery TeamUpdated: 02 November 2021

Jump to recipe

Gypsy tart is traditionally from Kent and, like theschool dinner cake,the recipe was once a staple on school dinner menus.

Gypsy tart is a fairly easy dessert recipe with simple ingredients, the filling is made from evaporated milk and wonderfully rich dark muscovado sugar. However, despite a filling comprised of just two ingredients, it can also be easy to get wrong. If you overcook the Gypsy tart recipe the ingredients will liquefy and you’ll never achieve the consistency needed.

How to make gypsy tart

The pastry case is straightforward to make but if you are new to making pastry then follow our guide on how to make perfect shortcrust pastry. The important thing, for a light shortcrust pastry, is to have all your ingredients chilled (even the flour),and not to overwork the pastry or it will become tough and difficult to roll.

When it comes to making the filling the evaporated milk should be chilled overnight – then whisk it in with the muscovado sugar. If you’re doing this with a hand whisk it might take longer than you think, around 15-20mins of whisking. You’ll want the filling to resemble whipped double cream. If you’re using your table top mixer, however, whisking time will be less, around 15-10mins.

Then bake the tart for 8-10mins. You’ll want a golden crust and for the filling to be just set. Then leave it to cool completely. This Gypsy tart recipe will keep in the fridge for up to two days (see tip below).

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Yields:: 10
Prep Time:: 30 mins
Cook Time:: 30 mins
Total Time:: 1 hr
Cal/Serv:: 423

Ingredients

175 g
(6oz) unsalted butter, cold and cubed
250 g
(9oz) plain flour, sifted, plus extra to dust
50 g
(2oz) caster sugar
Finely grated zest 1 lemon
1
medium egg yolk
1 Tbsp.
lemon juice
410 g
tin full fat evaporated milk, chilled overnight
300 g
(11oz) dark muscovado sugar
Icing sugar (optional), to dust

Directions

1. Step1
  Put flour into a bowl and rub in butter until it resembles breadcrumbs. Stir in sugar and zest.
2. Step2
  Lightly beat egg yolk with the lemon juice and, using a knife, stir into the flour until it starts to clump together but isn't too sticky or dry. Bring together with your hands. Knead lightly until smooth. Shape into a disc, wrap in clingfilm and chill for 15min.
3. Step3
  Roll out pastry on a lightly floured surface to line a 23cm (9in) diameter x 4cm (1½in) deep flan tin. Leave the pastry to overhang the sides slightly. Prick base and chill for 30min. Preheat oven to 190°C (170°C) mark 5 and put tin on to a baking sheet.
4. Step4
  Line tin with baking parchment. Fill with baking beans and bake for 15-20min. Carefully remove beans and paper and continue baking for 5-10min until cooked through. Reduce the oven temperature to 170°C (150°C fan) mark 3.
5. Step5
  To make the filling, in a medium bowl whisk together the milk and sugar using an electric hand whisk for 15-20min until it resembles lightly whipped double cream (if you’re using a table top mixer this will take about 10-15min). Pour into the pastry case (still in tin), and bake for 8-10min until just set with a golden crust (be careful not to overcook or the filling will melt and the tart won’t set). Remove from oven and let cool completely in tin before serving.