The filling is the same, it’s the base that changes. First I made mini tarts with a sweet shortcrust pastry. Then when I was stuck with a lot of extra filling because I didn’t think to half the recipe or something I made a quick cookie/biscuit base to bake the rest of the filling over with successful results!
Just like the title of this post could be taken two ways this gypsy tart can be made two ways...here's how:
filling(makes enough for 24 mini tarts or 12 mini tarts and 7inch Gypsy Tart)
451ml (1 can) of evaporated milk
300g muscovado sugar
Whip them together for 15 minutes until light, fluffy, and tripled in size.
Mini Gypsy Tarts:
sweet shortcrust pastry300g plain flour
4 tablespoons of golden caster sugar
200g unsalted butter, cold and cubed
2 egg yolks
2 tablespoons cold water
2 teaspoons vanilla extract
Whisk the flour and sugar together before rubbing the cubed butter into the flour/sugar until it resembles bread crumbs. Add all the other ingredients and bring together with a spatula or your hands until it makes a smooth dough. Make into a ball and squish a little to make a fat disk like shape, wrap in cling film and chill for a minimum of 30 minutes.
Roll out the dough and cut out 12 circles to line each muffin hole. Gently press down into the corners, use a fork to put holes in the base of each pastry case before leaving in the fridge to chill for about 15 minutes. The follow the instructions below for blind baking.
blind-bakePre-heat the oven 200C - Line each pastry case with a square of baking paper and fill with ceramic beans. Bake in the preheated oven for 10-15 minutes. Remove ceramic beans and bake for a further 10 minutes until pastry turns a light brown.
to finishFill each pastry case with the gypsy filling and bake for 5-10 minutes. Do not bake for 15 minutes as I did and had them collapse on me. Which I then whipped up some whipped cream and drizzled raspberry sauce on top!
Cookie Base Gypsy Tart
cookies base213g chocolate chip hobnobs
50g melted butter
Blitz the cookies in a food processor, then add the butter and pulse a couple of times. Line a 7inch circle cake tin with the cookie mixture.