This is based on a recipe I nabbed from my mum after she baked a big version for us over the Christmas holidays. Mum calls it Gypsy Tart, and from a spot of web research, it turns out it’s a traditional recipe from Kent where back in the mists of time a lady with not many ingredients rustled it up for local hungry children. It went on to become a school dinner classic – some of you may remember it?!
The boys were totally bowled over by its sweet and creamy personality, and I was won over by just how simple it is. Desserts need to be quick and easy for me to want to make them, and this delight only has three ingredients and takes 25 minutes to make.
I’ve cut the pastry corner by buying ready-made all butter sweet pastry tartlets from the Taste The Difference range at Sainsbury’s. The amount of filling I whisked up exceeded the 6 pastry cases in the packet, so I baked the remainder in ramekins. I think you could get 8-10 tartlets out of this recipe, or alternatively you could buy or make a 23cm round sweet pastry case and make a big one to slice and share.
I’ve drizzled the top with melted chocolate just to pretty them up, but that’s optional! If it were the summer i’d be serving them with fresh raspberries, but we’ll have to wait a bit longer for that!
Mini gypsy tarts
Makes 8-10 tarts
Prep Time: 10 mins
Cooking Time: 15 mins
200ml evaporated milk
200g soft dark brown sugar
Creme fraiche to serve
1. Pre-heat the oven to 180C/160C fan/gas 4. Put the evaporated milk and soft dark brown sugar into a bowl and whisk with an electric whisk for 10 minutes until thick and creamy. Don’t bypass this part of the recipe otherwise the filling will split when you cook it.
2. Place the tart cases onto a baking sheet, and then pour filling into each case just underneath the edges. Bake in the oven for around 10 minutes until they are set. Allow to cool.
3. Chop the chocolate and melt in a mug in the microwave in short bursts on full power until runny. Using a teaspoon drizzle the surface of each tart with melted chocolate.
4. Pop the tarts into the fridge until ready to serve with a hearty dollop of creme fraiche.
What are your favourite school dinner puddings? I have a fond memory of sugary jam doughnuts that fuelled an obsession that I still harbour to this day…
I’m entering this dead easy recipe, into Sarah Maison Cupcake’s Dead Easy Desserts link-up… I reckon it’ll fit in just fine over there!