Kentish Gypsy Tart, Creme Fraiche, Raspberry Puree
by Matt Sworder
Ingredients
- For the Tart:
- Sweet pastry cases
- 290g muscavado sugar
- 260ml evaporated milk
- For the raspberry puree: 1 punnet raspberries
- 1 lemon, zest over the top
- 1 tbsp caster sugar
- 120g creme fraiche
Method
- For the tart: 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 90ºC
- For the raspberry puree: Place the punnet of 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.
- Crème fraîche is fantastic with this delicious dessert
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