Kentish Gypsy Tart, Crème Fraîche, Raspberry Purée

Creamy, rich, sweet and tart – there’s nothing not to like about this indulgent dish. The tart flavours of raspberry provide a perfect counterpoint to the gypsy tart, which has plenty of body and depth. Make sure you make great pastry to hold the sweet, creamy filling. Then you’ll have a dessert that will dazzle your family and friends. What’s more, gypsy tart originated right here in East Kent.

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Dish Difficulty: Medium

Serves: 12

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Ingredients

For the tart:

290g muscavado sugar

260ml evaporated milk

For the raspberry purée:

1 punnet of raspberries

1 lemon, zest over the top

1 tbsp caster sugar

120g crème fraîche

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Preparation

1. For the tart:

   1. Follow instructions in basics recipes to cook a sweet pastry tart case.

   2. Leave the evaporated milk in the fridge to cool overnight.

   3. Whisk the ingredients together until they become a coffee colour. They should have a thick, creamy consistency. This usually takes 7 minutes, rest assured you can’t over whip it.

   4. Put the filling into a sweet pastry tart case and bake for 14 minutes at 90°C.

   
   

2. For the raspberry purée:

   1. Place the raspberries in a pan with the sugar and a squeeze of lemon juice.

   2. Cook on a low heat for 5 minutes until the raspberries have broken down.

   3. Whizz together using a blender.

   4. Pass through a fine sieve to ensure the purée is smooth.

   5. Chill in the fridge until serving.

   
   

3. To serve:

   Crème fraîche is fantastic with this delicious dessert.