Gypsy Tart Ii Recipes

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GYPSY TART



Gypsy Tart image

A tart that defies its ingredients! One that's got to be tried. A dessert for any occasion - your guests will not be able to describe the taste, and will beg you for the recipe.

Provided by GARRY67

Categories     Desserts     Pies     Tarts

Time 30m

Yield 8

Number Of Ingredients 3

1 (12 ounce) can evaporated milk
1 ½ cups dark muscovado sugar
1 (10 inch) prepared shortbread pie crust

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • In a large bowl, beat the evaporated milk and sugar with a whisk or electric mixer for 10 to 15 minutes, or until fluffy and mocha colored. Pour into the shortbread crust.
  • Bake for 10 minutes in the preheated oven. The Gypsy Tart will have a sticky surface, and will not set completely until left to cool. Serve chilled.

Nutrition Facts : Calories 338.1 calories, Carbohydrate 60.6 g, Cholesterol 12.3 mg, Fat 8.9 g, Protein 4.1 g, SaturatedFat 3.1 g, Sodium 169.7 mg, Sugar 51.1 g

GYPSY TART RECIPE



Gypsy Tart Recipe image

This Gypsy Tart is an old English traditional recipe. It's sweet, rich, creamy, and one of the most quickest and easiest recipes too, with just two ingredients for the filling.

Yield 9" tart

Number Of Ingredients 4

9" sweet shortcrust pastry case 1 (410g) tin evaporated milk 355g (12.5oz) muscovado sugar, see notes
9" sweet shortcrust pastry case
1 (410g) tin evaporated milk
355g (12.5oz) muscovado sugar, see notes

Steps:

  • Preheat the oven to 200°C/400°F/Gas Mark 6. Whisk the evaporated milk with the sugar for at least 10-15 minutes until pale, frothy and increased in volume. Don't be tempted to stop at the first sign of bubbles; the mixture needs to whisk until no longer gritty. Pour the whisked mixture into the pastry case and bake in the oven for around 10 minutes. Bake for 10 minutes, or until just set and still a bit wobbly in the centre. This can sometimes take up to 20-30 minutes to acheive. Allow to cool on a wire rack, then transfer to the fridge to set fully. Slice and serve cold.

GYPSY TART



Gypsy Tart image

Make and share this Gypsy Tart recipe from Food.com.

Provided by Graham Scott

Categories     Dessert

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 3

8 ounces shortcrust pastry (225g)
1 (14 ounce) can evaporated milk (400g)
12 ounces dark muscovado sugar (350g)

Steps:

  • Preheat oven 400°F, 200°C, Gas 6.
  • Roll out pastry and use to line 10 inch (25cm) flan ring and bake blind for 15-20 minutes until cooked.
  • Let it cool.
  • Whisk evaporated milk and sugar together for 10-15 minutes until light and fluffy.
  • Pour into the pastry case and bake for 10 minutes.
  • It will have a slightly sticky top but will not set completely until it has cooled completely.
  • Serve cold.

Nutrition Facts : Calories 479.7, Fat 16.6, SaturatedFat 5.9, Cholesterol 19.2, Sodium 274.4, Carbohydrate 77.8, Fiber 1.3, Sugar 54.6, Protein 6.7

GYPSY TART



Gypsy tart image

Muscovado sugar lends a rich caramel flavour to this unique, very sweet tart. Serve with a little crème fraîche or plain yoghurt to balance the sweetness. Equipment and preparation: for this recipe you will need a 20cm/8in loose-based tart tin (about 4.5cm/1¾in deep).

Provided by Paul Hollywood

Categories     Cakes and baking

Yield Serves 6

Number Of Ingredients 8

150g/5½oz plain flour
2 tbsp icing sugar
75g/2½oz unsalted butter, chilled, cut into roughly 1cm/½in cubes
1 free-range egg yolk
½ tsp lemon juice
230ml/8fl oz condensed milk
170ml/6fl oz evaporated milk
175g/6oz light muscovado sugar

Steps:

  • To make the pastry, mix the flour and icing sugar together in a bowl. Add the butter and rub it in lightly with your fingertips until the mixture resembles fine breadcrumbs. Alternatively, do this in a food processor or a mixer and then transfer to a bowl.
  • Mix the egg with the lemon juice and a tablespoon of water. Make a well in the centre of the flour mixture and pour in the egg mix. Using a table knife, work the liquid into the flour to bring the pastry together. If it seems too dry, add a splash more water. When the dough begins to stick together, use your hands to gently knead it into a ball.
  • Wrap in cling film and rest in the fridge for at least 15 minutes.
  • Preheat the oven to 200C/400F/Gas 6.
  • Roll out the pastry on a lightly floured surface to about a 3mm thickness and use it to line the tart tin, leaving excess pastry hanging over the edge. Keep a little uncooked pastry back in case you need to patch any cracks later.
  • Line the pastry case with baking parchment or foil, then fill with baking beans, or uncooked rice or lentils. Bake blind for 15 minutes, then remove the parchment and baking beans and return the pastry to the oven for approximately eight minutes, or until it looks dry and faintly coloured.
  • Using a small, sharp knife, trim away the excess pastry from the edge of the tin. Use a tiny bit of the reserved raw pastry to patch any cracks or holes if necessary. Turn the oven down to 190C/375F/Gas 5.
  • For the filling, put the both milks and the sugar in a large bowl or the bowl of a freestanding mixer. Beat together with an electric whisk, starting off slowly then increasing the speed, for around 10 minutes until the mixture is increased in volume, light and bubbly.
  • Pour the mixture into the pastry case. Bake for about 30 minutes (check after 20 minutes), or until just set and still a bit wobbly in the centre. Remove from the oven and leave to cool in the tin before slicing and serving.

GYPSY TART



Gypsy tart image

A Kent classic with a dark treacle filling, complemented by the light zesty cream. Sure to satisfy any sweet tooth, this is a dessert perfect for sharing with friends and family

Provided by Mark Sargeant

Categories     Dessert

Time 1h20m

Number Of Ingredients 8

140g unsalted butter
100g golden caster sugar
1 large egg
250g plain flour , plus extra for dusting
410g can evaporated milk
300g dark muscovado sugar
300g double cream
zest 1 lemon

Steps:

  • To make the pastry, put the butter and caster sugar in a food processor. Add the egg and whizz for 30 secs, then tip in the flour and blitz for a few secs more until the dough just comes together - be careful not to overwork it.
  • Dust your work surface with flour, bring the dough together with your hands and lightly knead, shaping the pastry into a flat disc. Cover with cling film and chill in the fridge for 30 mins. Heat oven to 180C/160C fan/gas 4.
  • Roll out the pastry to £1 coin thickness and use to line a deep 23cm tart tin, then return to the fridge for 20 mins or until the pastry is hard. Line the pastry case with baking parchment, fill with baking beans and bake for 20 mins. Remove the baking beans and return to the oven for 5-10 mins until the base is golden and the sides are set.
  • Meanwhile, make the filling. Whisk the milk and sugar together in a stand mixer (or use an electric hand whisk) until light and fluffy, about 20 mins. Pour into the pre-baked pastry case and cook for 15 mins until risen and the surface is tacky. Remove from the oven and leave to cool and set before serving.
  • Pour the cream into a large bowl, add the lemon zest and lightly whip. Serve alongside the tart once cool.

Nutrition Facts : Calories 898 calories, Fat 48 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 104 grams carbohydrates, Sugar 73 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.4 milligram of sodium

GYPSY TART



Gypsy Tart image

My dear old Nan's failsafe Gypsy Tart, empty plates all round

Provided by Aunt Jane

Time 40m

Yield Serves 10

Number Of Ingredients 0

Steps:

  • Preheat the oven to 180C/Gas 4
  • Dust worksurface with flour and roll pastry to fit a 30cm glass pyrex dish, line with greaseproof paper and fill the baking beans, bake in the oven for 15 mins then remove greaseproof and beans and place back in the oven for 5 mins then remove from the oven
  • turn the oven down to the lowest setting on your cooker
  • place the chilled evaporated milk and sugar into a large bowl and whisk on high speed for good 10 mins until pale
  • pour into the pastry case and place in the middle of the oven (the oven should only be just warm) the mixture needs to set not cook, check after ten mins, slightly tip the dish and if the mixture does not move it is ready, place back in the oven for 5 more mins if it still moves
  • hey presto pudding heaven, serve on its own or with cream or ice-cream

GYPSY TART II



Gypsy Tart II image

Make and share this Gypsy Tart II recipe from Food.com.

Provided by HELEN PEAGRAM

Categories     Pie

Yield 6 serving(s)

Number Of Ingredients 3

1 (14 ounce) can evaporated milk
12 ounces dark muscovado sugar
1 shortcrust pastry, baked (10-inch)

Steps:

  • Preheat oven to 400 F.
  • Whisk evaporated milk and sugar together for 10 - 15 minutes until light and fluffy. The mix should be coffee coloured.
  • Pour the mix into the pastry case and bake in the oven for 10 minutes.
  • The gypsy tart will have a slightly sticky surface but will not be set completely until it has been left to cool.
  • Serve cold.

Nutrition Facts : Calories 454.1, Fat 15, SaturatedFat 5.5, Cholesterol 19.2, Sodium 248.1, Carbohydrate 75.5, Fiber 1.1, Sugar 54.6, Protein 6.3

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