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Gypsy Tart

Pastries - Sweet Open Pies
Kent

or Kentish Gypsy Tart

Evaporated milk whisked with dark Muscovado sugar, poured into pastry case and baked until semi-set. Particularly associated with school dinners in Kent during the 1960's and 70's.


Spotted in Broadstairs by Alex Bray...



The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.uk

1 14oz tin evaporated milk
10 oz Muscovado sugar
10 inch pre cooked shortcrust pastry case

Whisk together the sugar & milk for about 10-15mins until light & fluffy. Pour into case & bake for 10 minutes at 200C.



Jo Brand's 'Look Back in Hunger' of 2009 has; "Gypsy tart was sublime. It was a kind of sticky, light-brown goo in a pastry case, and I have often searched for the recipe in order to recreate it. I think it was made out of brown sugar and condensed milk which had been boiled and reduced down until it became almost solid. I have done some rather meagre research on whether other people I know had gypsy tart at school and although I've come across a handful, it seems it was only served to children who went to school in Kent. You could feel your arteries clogging up while you were eating it.


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