Gypsy Tart Recipe

Evaporated milk: A shelf-stable milk product with about 60% of the water removed, giving it a creamy consistency.

Dark muscovado sugar: An unrefined sugar with a high molasses content, providing a deep, rich flavor.

Pre-baked shortcrust pastry case: A ready-made pastry shell that serves as the base for the tart filling.

When whisking the evaporated milk and muscovado sugar, make sure to use a hand mixer or stand mixer on medium-high speed to achieve the desired light and fluffy texture. This aeration is crucial for the Gypsy Tart to set properly and have a smooth, creamy consistency.

• evaporated milk - Substitute with coconut milk: Coconut milk has a similar consistency and richness, making it a good dairy-free alternative.

• evaporated milk - Substitute with heavy cream: Heavy cream provides a similar creamy texture and richness, though it is higher in fat.

• dark muscovado sugar - Substitute with dark brown sugar: Dark brown sugar has a similar molasses content and deep flavor, making it a suitable alternative.

• dark muscovado sugar - Substitute with coconut sugar: Coconut sugar has a rich, caramel-like flavor that can mimic the depth of muscovado sugar.

• pre-baked shortcrust pastry case - Substitute with graham cracker crust: A graham cracker crust provides a different but complementary flavor and is readily available.

• pre-baked shortcrust pastry case - Substitute with digestive biscuit crust: Digestive biscuits can be crushed and used to create a similar base with a slightly different texture.

• To store your Gypsy Tart, first ensure it has completely cooled. Place it in an airtight container to maintain its freshness and prevent it from absorbing any other odors from the fridge.
• Keep the Gypsy Tart in the refrigerator. It will stay fresh for up to 3 days. The cool temperature helps maintain the texture of the evaporated milk and muscovado sugar filling.
• If you wish to freeze the Gypsy Tart, wrap it tightly in plastic wrap, ensuring there are no exposed areas. Follow this by wrapping it in a layer of aluminum foil for extra protection against freezer burn.
• Label the wrapped Gypsy Tart with the date to keep track of its storage time. It can be frozen for up to 2 months.
• When ready to enjoy, thaw the Gypsy Tart in the refrigerator overnight. This gradual thawing process helps retain the tart's creamy texture.
• For the best experience, serve the Gypsy Tart slightly chilled. The cool, creamy filling paired with the crisp shortcrust pastry is a delightful treat.

• Preheat your oven to 150°C (130°C fan). Place the gypsy tart on a baking sheet and cover it loosely with aluminum foil to prevent the crust from over-browning. Heat for about 10-15 minutes or until warmed through.
• For a quicker method, use a microwave. Place a slice of gypsy tart on a microwave-safe plate. Heat on medium power for 20-30 seconds. Be cautious not to overheat, as the filling can become too soft.
• If you prefer a crispier crust, use a toaster oven. Set it to a low temperature, around 150°C, and heat the gypsy tart for 5-7 minutes. Keep an eye on it to avoid burning.
• For an unconventional method, use a stovetop. Place a slice of gypsy tart in a non-stick skillet over low heat. Cover with a lid and heat for 5-7 minutes, checking frequently to ensure it doesn't overcook.

• Oven: Used to preheat and bake the gypsy tart to the perfect consistency.

• Mixing bowl: Essential for combining the evaporated milk and muscovado sugar.

• Whisk: Necessary for whisking the milk and sugar mixture until it becomes light and fluffy.

• Measuring jug: Useful for accurately measuring the evaporated milk.

• Kitchen scale: Important for weighing the dark muscovado sugar to ensure the correct amount is used.

• Pre-baked shortcrust pastry case: The base that holds the tart filling.

• Spatula: Handy for scraping down the sides of the mixing bowl to ensure all ingredients are well incorporated.

• Cooling rack: Used to cool the tart after baking to achieve the right texture before serving.

Preheat the oven early: Start preheating your oven while you prepare the filling to save time.

Use an electric mixer: Whisk the evaporated milk and muscovado sugar with an electric mixer to achieve the right consistency faster.

Ready-made pastry case: Opt for a pre-baked shortcrust pastry case to skip the time-consuming task of making your own.

Cool quickly: Place the gypsy tart in the fridge to cool it faster before serving.