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125Total Time
45Prep Time
40Bake Time
A little effort

Chocolate Tart

4 Reviews

  • Nut Free

About our chocolate tart recipe

This chocolate tart, also known as a gypsy tart, has a beautifully rich flavour, thanks to the unrefined dark muscovado sugar and dark chocolate.

Our take on the famous gypsy tart recipe, which originates from the Isle of Sheppey in the county of Kent, adds chocolate into the mix. The better the chocolate you can buy, the tastier it will be.

Chocolate fan? Give our chocolate bread a butter pudding a go!

125Total Time
45Prep Time
40Bake Time
A little effort


  1. Step 1:

    Sift the flour and salt into a bowl. Add the butter and rub in with your finger tips until the mixture resembles breadcrumbs, alternatively you can do this in a food processor.

  2. Step 2:

    Mix the egg yolk with 2 tablespoons of cold water and add into the flour mixture.

  3. Step 3:

    Using a butter knife bring the pastry together, adding a little more water if needed. Wrap in cling film and chill for 30 minutes.

  4. Step 4:

    Roll out the pastry on a lightly floured surface and use to line a 23cm x 3.5cm flan tin, pressing the pastry into the fluted edge and leaving the overhang. Chill in the fridge for 20 minutes.

  5. Step 5:

    Preheat the oven to 190°C (170°C, Gas Mark 5). Prick the pastry base with a fork and line with baking parchment and fill with either rice or baking beans. Place on a baking sheet and bake blind for 20 minutes, removing the paper and rice or beans 5 minutes before the end. Trim any excess pastry off with a sharp knife, using the top of the flan tin as a guide.

  6. Step 6:

    Place a baking sheet in the oven to heat up. Using an electric mixer, whisk together the chilled evaporated milk and sugar on full power until it has become light, coffee coloured and creamy resembling softly whipped cream that is just holding its peaks. If using a table top machine this will take only 3-4 minutes and if using a hand held electric mixer it will take 12-15 minutes.

  7. Step 7:

    Meanwhile melt 100g of dark chocolate, and allow to cool a little.  Whisk the chocolate quickly into the creamy mixture and pour into the pastry case.

  8. Step 8:

    Place on a baking sheet and bake for 15-20 minutes, the middle should have a very slight wobble. The top will have a crust and the mixture will have puffed up above the pastry case a little.

  9. Step 9:

    Remove, allow to cool and chill overnight. Using a sharp knife cut the remaining 50g of dark chocolate into small shards and sprinkle over the top. Dust with cocoa powder and serve sliced into wedges and serve with cream.


  • For the Pastry

    • 250g Allinson's Plain White Flour
    • A pinch Salt
    • 125g Salted butter (cold, cubed)
    • 1 Large free range egg yolk(s)
  • For the Filling

    • 300ml Evaporated milk (chilled overnight)
    • 230g Billington's Unrefined Dark Muscovado Sugar
    • 150g Dark chocolate
    • To dust Cocoa powder


  • 23cm x 3.5cm flan tin
  • Mixing bowl
  • Cling film
  • Large rolling pin
  • Fork
  • Baking paper
  • Baking beans
  • Sharp knife
  • Baking sheet
  • Electric mixer
  • Heatproof bowl

Nutritional Information

per 118g
  • 520cal Energy
  • 23g Fat
  • 14g of which Saturates
  • 67g Carbohydrates
  • 44g of which Sugars
  • 8.4g Protein
  • 0.76g Salt

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