Traditional Kentish Baking

Known as the Garden of England, Kent is situated in beautiful countryside and therefore, it should be no surprise that Kent has produced many famous foods and drink. In a previous blog, we listed the 8 famous food and drinks from across the county, so if you are looking to get your bake on whilst still in lockdown and try creating some Kentish classics, why not give baking a Gypsy Tart a go?

What is a Gypsy Tart?

Gypsy Tart is said to have originated on the Isle of Sheppey and is a simple dessert made of brown sugar and evaporated milk, baked in a pastry shell. According to local legend, an elderly woman saw some very thin Gypsy children playing in the fields. The woman took pity on them and wanted to make something for them to eat, but she only had a few things in her kitchen store cupboard, and from these humble ingredients the Gypsy Tart was born! 

How to make Gypsy Tart:

This recipe from Sainsbury’s will ensure you have the perfect Gypsy Tart in under 90 minutes and to make it even easier you could try swapping homemade pastry for shop-bought! 


300g plain flour, plus extra for dusting

150g unsalted butter, cubed

1 medium egg, beaten

410g tin full-fat evaporated milk, chilled in the fridge overnight

280g dark muscovado sugar


1) Preheat the oven to 190°C/fan 170°C/gas mark 5. Put a baking sheet in the oven to get hot.

2) Sift the flour into a bowl. Using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs. Add the egg and 1-2 tbsp water to mix to a firm dough. Roll into a ball, wrap in clingfilm and leave to rest in the fridge for 30 minutes.

3) On a lightly floured surface, roll out the pastry and use to line a 23cm tart tin, leaving any excess overhanging the edge. Line with baking parchment, fill with baking beans and bake blind in the oven for 15 minutes. Remove the beans and parchment and bake for a further 5-10 minutes until golden. Leave to cool then, using a sharp knife, trim the top of the pastry case.

4) Tip the evaporated milk and sugar into a large bowl and, using an electric hand mixer on full power, whisk together for 15 minutes until the mixture resembles a light coffee-coloured, creamy foam that doesn’t quite hold peaks.

5) Pour the mixture into the tart tin and bake for 20 minutes on the hot baking sheet. When cooked, the filling should be lightly set with a sticky surface. Leave to set overnight in the fridge.

Original recipe can be found here:

Why not tag us in a picture of your Gypsy Tart bake using #KentTeachBakes

If you are looking for more food inspiration this summer then we have compiled a list of ten tasty recipes to try. 

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