Gypsie Tart

Preparation Time: 55 min +1 hr resting

Prep time: 55 min, plus 1 hr resting time for pastry Cook time: 30 min Serves:

 INGREDIENTS For the pastry

  • 150 g plain flour

  • 1 tsp caster sugar

  • 115 g full-fat cream cheese

  • 115 g butter, diced

  • 1 tsp ground black pepper

  • lemon, grated zest only

For the filling

  • 400 ml evaporated milk, well chilled

  • 350 g dark brown sugar, preferably muscovado

For the rhubarb spaghetti

  • 4 x 30 cm sticks rhubarb

  • 1 tsp zest of oranges

  • 1 sticks cinnamon

  • 1 cm piece ginger, grated

  • star anise, (or substitute 1 tsp Pernod)

  • 3 tbsp apple juice

  • custard or Greek yogurt, to serve




  1. Sift the flour into a mixing bowl; tip in the caster sugar. 

    2. Add the cream cheese and diced butter and work into a soft dough using the back of a fork. 

    3. Shape the dough into a ball and refrigerate for 1 hour. 

    4. Preheat the oven to 200C/gas 6. Remove the pastry from the fridge and roll out to line a 25cm tart tin. Bake blind for 15 minutes, until golden. 

    5. Whisk the evaporated milk and muscovado sugar together for 10-15 minutes, until very light and fluffy and the colour resembles milky coffee. Pour into the pastry case and bake for 10 -12 minutes. 

    6. Remove from the oven and leave to cool, but do not refrigerate. 

    7. Meanwhile, cut the rhubarb into long, thin slices of equal length, to resemble spaghetti. 

    8. Place into a saucepan with the remaining ingredients and cook over a gentle heat for 4-5 minutes, until soft. Remove the cinnamon stick and star anise. 

    9. Cut the tart into slices and serve with the rhubarb spaghetti and lashings of custard or Greek yogurt.

Serves: 6
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