Gypsy Tart

Alan Coxon's innovative desert combines a creamy filling with a fabulous lemon and black pepper pastry - served with sweet rhubarb spaghetti
By Alan Coxon
Gypsy Tart
  • Rating:
  • Serves: 6
  • Cook Time: 30 minutes
  • Prep Time: 55 minutes plus 1 hr resting time for pastry
  • Effort: medium


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
  • 1 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
  • 1 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.

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