Two Ways with a Gypsy Tart


I just realised that my title could be taken the wrong way … if you are inclined to think that way. Something that I’ve learned is that it’s actually how a lot of people think. Being one of the small percentage of people who don’t always get innuendo I say a lot of things that get laughed at. I would relay some of the these instances, but we don’t have all day. Just take my word for it.


It’s not the first time I shared a Gypsy Tart on United Cakedom, but I thought I would try something different this time. Then it didn’t turn out so well and I hadn’t accounted for a couple of things. With a little improvising and adjusting I sorted it out and ended up with two different way to make a gypsy tart!

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:


Gypsy Tart

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 pastry

300g 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-bake

Pre-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 finish 

Fill 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 base 

213g 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.

to finish

Pour the remaining gypsy filling into the tin and bake for 15 minutes. Leave to cool in the fridge for 2 hours before slicing and enjoying!


notes: Gypsy Tart is a pretty basic recipe, but this one was adapted from Eric Lanlard's Tart it Up! I wrote about it here the first time I made it. This is my #thepastrychallenge entry which I host with Jen at Jen's Food. There is still time to link up here!


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