Prep time:

Cooking time: 30 minutes

Total time:

Serves: 6

110g Oast to Host Sweet Shortcrust Pastry

170g 1 Can of Evaporated Milk

150g Natural Dark Brown Sugar

The story goes that a Kentish lady regularly saw undernourished homeless gypsy children playing in the fields next to her house. One day she decided to feed them but had nothing more than a pie crust, evaporated milk and brown sugar. She combined the ingredients she had to make a sweet tart and henceforth the Gypsy Tart has been a Kentish tradition, a regular on school dinner menus during the 1950s-1980s, often served with a Kentish apple

  1. Heat oven to 190°C/Gas 5. Roll pastry to fit a 6” pie dish and gently prick base – bake blind for approx 20 mins.
  2. Place milk and sugar in a large bowl and whisk with an electric whisk, starting slowly then increasing speed for approx 10 mins or until light and thick.
  3. Pour into the pastry case and bake for a further 10 mins. Remove from the oven and allow to cool until completely set. Serve cold.

  • words:
  • pictures: David Merewether

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