Gypsy tart
With its light, moussey, sugar-rich filling, this tart is sure to
please all those with a sweet tooth. Serve each slice with
a dollop of creme frakhe, or tart soft fruit, to counteract
the sweetness of the filling.
Roll out t he pastry on a lightly floured surface t o a large round, the
thickness of a £1 coin. Use t o line a 23-24cm round tart tin, 2-2.5cm
deep, with removable base, leaving some excess pastry overhanging
the rim. Rest in the f ridge f or 30 minutes. Melt the chocolate in a bowl
set over a pan of hot water, then take off the heat and cool slightly.
Preheat the oven to 19o°C/Gas 5. Line the pastry with baking paper
and dried or ceramic baking beans and bake ' blind' for 15-20 minutes
until the sides are set and lightly golden. Remove the paper and beans
and return t o the oven for another 5 minutes. While still warm, cut off
the excess pas ~o level with the rim of the tin. Brush the base and
sides with t he mto. ed chocolate and leave to cool and set. Turn the
oven up to 20 0°C/Gas 6.
For the filling, whisk the evaporated milk and sugar together, ideally
using a free-standing electric mixer, to dissolve the sugar. Keep
whisking until the mixture has thickened to a frothy, light consistency,
the colour of a cappuccino. This may take as long as 1 5-20 minutes.
Pour the f illing into the pastry case until it almost reaches the top.
Carefully place in the oven and bake for 10-15 minutes until the filling
is set on the surface, but t he middle is slightly wobbly when you
gently shake the t in. Leave the tart to cool completely, during which
time it will continue to set.
Once cooled, carefully unmould the tart, slice and serve as a dessert,
with creme fraiche if you like, or as a sweet treat with a cup of coffee
or tea.
SERVES 8
300g shortcrust pastry
(see page 248)
30g white chocolate,
chopped
2 x 170g tins evaporated
milk
250g dark muscovado
sugarTO SERVE
creme fraiche (optional)PUDDINGS 235