Monday, 13 February 2012

Gypsy tarts

This is one of my Dad's favourite desserts - an old Kentish classic. It's very sweet; the sharpness of a few fresh rasberries scattered on top and/or a few splinters of bitter dark chocolate offsets the sweetness nicely. Traditionally short crust pastry is used, but I used brik in this instance for a bit of brittle, papery crunch.

Brik or filo pastry
1 400ml tin of evaporated milk
300g Dark muscovado sugar
Melted dark chocolate and/or raspberries, to serve.

1 Heat oven to 200C/180C fan/gas 6. Whisk the evaporated milk and sugar together for about 10 minutes until thick and creamy.
2 Use a saucer to cut out 6 circles of pastry, then line 6 brioches tins. Carefully spoon the mixture into the tins; the pastry probably won’t sit snuggly in the tins beforehand, but the weight of the mixture will help hold it down and push the pastry into the brioche tin grooves.
3 Bake for 10 minutes, checking regularly in case the edges of the pastry burn. Serves with fresh raspberries and splinters of dark chocolate. 


  1. It sounds really sweet, but with a generous scoop of ice cream it would be just perfect! I've just found a great way to use my phyllo leftovers! :)

  2. Good idea to lighten it up a bit with filo pastry. And maybe serve with sour cream/creme fraiche to cut through all that sweetness? Not that I'm averse to all that sugar, mind ;)

  3. These look very naughty, but very good!

  4. Your pictures are SO beautiful! I read your advice on BBC good food about photography. I'm going to take on board all you say...must invest in some rustic props.

    Any suggestions?

    Natasha, from
    Natasha's lat post: