Recipe: Gypsy Tart


Rediscover a classic British dessert

Gypsy Tart

Serves 8

Preparation time: 1 hour 30 minutes



450ml evaporated milk, chilled

350g dark muscovado sugar

8 sweet short crust pastry tartlet cases

icing sugar to dust


200g mascarpone cheese

2 tbsp limoncello

zest of 1 lemon

To bake the tart

  1. Preheat the oven to 180˚C and pour the chilled evaporated milk and sugar Into a mixer
  2. Whisk on full speed for 15 minutes. The mixture will becomes pale, double in volume and have the consistency of soft whipped cream
  3. Pour the mixture into the tartlet cases and bake for 5 minutes
  4. Leave them to cool, then chill them in the fridge for at least an hour

To make the filling

  1. Beat the mascarpone to soften it
  2. Add the limoncello and mix well

Lightly dust the tarts with icing sugar and serve with dollops of mascarpone and limoncello cream. Top with freshly grated lemon zest.

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