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Gypsy tart

1 of 4


  • 225g evaporated milk, put in the freezer for around an hour, or left overnight in the fridge
  • 175g dark muscovado sugar
  • 1 x 23cm all-butter shortcrust pastry, already cooked (or make your own)
  • Cooking Time
    10 mins
  • Serving
    Serves 6
  • Skill Level


My mum referred to this as the rude dessert, lol. She didn't want to say its name as a joke :D This tart is known to be tricky to perfect, as people complain it either splits and curdles, or does not set. But where is the fun if you do not challenge yourself from time to time, eh? So I did a lot of searching and said bismillah...
  1. Mix the milk and sugar on high speed for 15-20 mins (if you have a standing mixer than wopeee, otherwise, enjoy the stand, you may want to grab a book to read in the other hand). Once the sugar melts and the mixture becomes light and fluffy, pour it into the ready made pastry, and place in the oven at 200 degrees Celsius for 10 mins
  2. Remove and leave to cool for 10 mins, before placing it in the fridge to cool completely

Fresh out of the oven After it cooled The family loved it, which is the most important thing, and alhamdulilah it set and worked out just fine for a first attempt. So give it a go and inshAllah it will turn out just as good, and even better! Enjoy :)


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