Gypsy Tart Recipe





Breadcrumb the flour and the butter together by hand.

Add the seeds of one vanilla pod and mix well.

Add a large pinch of salt.

Add the sugar, mix and then add the cream.

Knead together but don’t overwork until you have a pastry dough.

Roll out and form a cylinder, wrap in cling film and chill for at least one hour.

When the pastry is chilled and hard, take as much as you need to line a 20cm tart ring and freeze the rest, this recipe will make about 3 pastry cases.

Roll out 1/3rd of the pastry until it is the right size for the ring, turn as you roll to get an even thickness. Line the tart ring and chill for at least 30 minutes.

Then prick the base, take a piece of wax paper and cut to size. Scrunch it up so it will fit into the corners of the tart ring. Then fill with baking beans or rice.

Bake in oven at 180 degrees on a HOT baking tray.

Cook for 10 -15 minutes

Take it out and remove the beans. Then fill any holes with left over dough.

Back into the oven at 160 degrees for another 10-15 minutes.

Whisk the Evaporated Milk and Muscovado sugar in a kitchen aid or similar until it forms a foam. This should take about 10 – 15 minutes at high speed.

Fill the tart case and into the oven at 150 degrees for 20 minutes.

When cooked trim the pastry case and cool for 15 minutes before cutting.



400 gm of sweet pastry flour

200 gm of butter

175 gm icing sugar

150 gm cream



410 gm Evaporated Milk. THIS MUST BE COLD FROM THE FRIDGE.

350 gm Muscovado sugar

20 cm tart case