Individual gypsy tarts - recipe

Ingredients

Recipe , Tart , Eric lanlard , Gypsy

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1
Preheat the oven to 180°C (160°C fan, 350°F, gas mark 4). In a food mixer, pour in the chilled evaporated milk and add the sugar.

For this step you'll need:
- 450ml Evaporated milk chilled
- 350g Unrefined dark muscovado sugar
2

Whisk on full speed for 15 minutes until the mixture doubles in size and volume and becomes pale with the consistency of soft whipped cream.
3

Pour the mixture into the tartlet cases and bake for 5 minutes. Remove from the oven and leave to cool. Once cool, chill in the fridge for at least 1 hour.
4
In a bowl add the mascarpone cheese and soften by beating with a spatula and add the limoncello. Mix well until combined together.

For this step you'll need:
- 200g Mascarpone cheese
- 2 tbsp Limoncello
5
Remove the tarts from the fridge and lightly dust with icing sugar and serve with the mascarpone and limoncello cream and topped with freshly grated zest of lemon.

For this step you'll need:
- 1 Lemon zest

⇐ Individual quiche lorraine

Gypsy tart ⇒