📝 About This Recipe
A true cult classic from the Isle of Sheppey in Kent, this Gypsy Tart is a masterclass in minimalist indulgence. Featuring a crisp, buttery shortcrust pastry filled with a cloud-like, aerated caramel mousse made from just two ingredients, it offers an intense sweetness balanced by a unique, velvety texture. It is a nostalgic British treasure that proves how simple pantry staples can be transformed into something truly extraordinary.
🥗 Ingredients
For the Shortcrust Pastry
- 250 grams All-purpose flour (plus extra for dusting)
- 125 grams Unsalted butter (cold and cubed)
- 2 tablespoons Powdered sugar
- 1 Egg yolk (large)
- 2-3 tablespoons Ice cold water
- 1 pinch Salt
For the Filling
- 410 grams Evaporated milk (must be chilled in the fridge for at least 12 hours)
- 330 grams Dark muscovado sugar (sifted to remove lumps)
- 1/4 teaspoon Sea salt (to balance the sweetness)
For Serving
- 200 grams Crème fraîche (chilled)
- 1 handful Fresh raspberries (optional for acidity)
👨🍳 Instructions
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1
Start by making the pastry: Place the flour, powdered sugar, and a pinch of salt in a food processor. Add the cold cubed butter and pulse until the mixture resembles fine breadcrumbs.
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2
Add the egg yolk and 2 tablespoons of ice water. Pulse again until the dough just starts to clump together. If it's too dry, add the remaining tablespoon of water.
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3
Turn the dough onto a lightly floured surface, shape into a flat disc, wrap in plastic, and chill in the refrigerator for at least 30 minutes.
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4
Preheat your oven to 190°C (375°F). Roll out the chilled pastry on a floured surface to the thickness of a pound coin (about 3mm) and line a 23cm (9-inch) tart tin.
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5
Trim the edges, prick the base with a fork, and line with parchment paper and baking beans. Blind bake for 15 minutes, then remove the beans and paper and bake for another 5-8 minutes until golden and crisp.
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6
Remove the pastry case from the oven and reduce the oven temperature to 150°C (300°F). Let the case cool slightly while you prepare the filling.
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7
In a large, deep bowl, combine the chilled evaporated milk and the sifted dark muscovado sugar.
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8
Using a stand mixer or electric hand whisk, beat the mixture on high speed for a full 10-15 minutes. This is the most critical step; the mixture must double in volume and become light, thick, and coffee-colored.
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9
Once the mixture is thick and holds its shape slightly, whisk in the sea salt for just a few seconds.
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10
Pour the aerated mixture into the pre-baked tart shell, smoothing the top with a spatula.
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11
Bake in the center of the oven for 10-12 minutes. The tart is ready when a thin, slightly darker skin has formed on top, but the filling still has a slight wobble.
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12
Remove from the oven and allow to cool completely in the tin. The filling will set as it cools. For the best texture, chill in the fridge for 1-2 hours before slicing.
💡 Chef's Tips
Ensure your evaporated milk is ice-cold; leave it in the fridge overnight for the best aeration. Do not skip sifting the muscovado sugar, as tiny lumps will not dissolve during whisking and will create grainy spots. Whisk for the full 15 minutes—the mixture should look like a thick, pale latte foam before it goes into the oven. Use a tart tin with a removable bottom to make serving easier without breaking the delicate crust.
🍽️ Serving Suggestions
Serve with a generous dollop of cold crème fraîche to cut through the intense sweetness. Pair with a sharp fruit compote, such as rhubarb or raspberry, for a bright contrast. Enjoy with a strong, bitter black coffee or a cup of English Breakfast tea. A glass of chilled dessert wine, like a Sauternes, complements the caramel notes beautifully.