Kentish Gypsy Tart

By Lyn Funnell

This simple sweet tart probably got its name from the Gypsies who used to travel to Kent to help with the fruit and hop picking.

It was also a popular dessert with school dinners.

If you don’t want to make the pastry yourself for the base, use ready-made pastry from a supermarket. They are very good and they save you a lot of time.

Ingredients

Shortcrust pastry

1 tin of evaporated milk, chilled overnight in the fridge.

225g/10 ozs soft dark brown muscovado sugar.

I used granulated sugar as I didn’t have any brown, and I couldn’t quite get rid of the grainy taste, no matter how long I beat it for. It was still tasty, but slightly grainy.

Pre-heat the oven to 200C/400F/Gas mark 6.

Grease a flan dish 25cm/10ins diameter.

Roll out your pastry and line the dish with it.

I don’t use baking beads. I Just prick it all over with a fork.

Bake it for 10-15 minutes. Remove it. Leave it to cool.

Whisk together the evaporated milk and sugar on full power for 12-15 minutes until the mixture becomes light, fluffy, and coffee coloured.

Pour the mixture into the cooled base and bake in the oven for 10 minutes.

Remove from the oven and leave the tart to get cold.

This is delicious but very rich, so serve small slices.

Author

  • Lyn Funnell

    Lyn is the co-owner of Unknown Kent and Sussex. She lives in Sussex. Lyn has been writing for most of her life, both Fiction & Non-Fiction. She loves cookery & creating original recipes. She's won a lot of prizes, including Good Housekeeping Millenium Menu & on BBC The One Show as a runner-up, making her Britain's Spag Bol Queen! She has had nine books published so far. History, Travel & Restaurant Reviews are her main interests.

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