Gypsy Tart - serves 8


  • 2 x 8in sweet flan cases, cooked (see sweet pastry case)
  • 410ml tin evaporated milk, chilled in the fridge
  • 400g muscovado sugar (must be muscovado or the recipe will not work)

Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard


This rich treacly tart is found in bakeries throughout Kent.

Place the chilled evaporated milk and the muscovado sugar into a food mixer or blender and beat until pale, thick and creamy. This will take about 10 minutes.

Pour the mixture into the part baked flan cases and bake at 190°c / 375°f / gas mark 5 for 12 minutes.

Serve cold with whipped cream.

Gem's hints and tips

If you only want to make one tart, use half of the ingredients listed.

If you are then stuck with half an open tin of evaporated milk, it is very good used to enrich soup particularly cream of tomato or chicken soup or you could pour it over your tart before eating.