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.
Dish Difficulty: Medium Serves: 12
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
Preparation
For the tart:
Follow instructions in basics recipes to cook a sweet pastry tart case.
Leave the evaporated milk in the fridge to cool overnight.
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.
Put the filling into a sweet pastry tart case and bake for 14 minutes at 90°C.
For the raspberry purée:
Place the raspberries in a pan with the sugar and a squeeze of lemon juice.
Cook on a low heat for 5 minutes until the raspberries have broken down.
Whizz together using a blender.
Pass through a fine sieve to ensure the purée is smooth.
Chill in the fridge until serving.
To serve:
Crème fraîche is fantastic with this delicious dessert.
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