Gypsy Tart

Gypsy Tart with orange Glaze

Yield-1

Ingredients-

• 700 Grams Muscovado Sugar

• 2 x 14 ounce Tins of Evaporated Milk.

• 1 Shortbread base-Lined Tart ring.

Sweet Pastry Base-

• 250 Grams All Purpose Flour

• 100 Grams Butter.

• Vanilla pod scraped

• 100grams Powdered Sugar.

• Grated Lemon Zest

• 2 egg Yolks

• Dash of Milk to bind if needed.

Pastry Method-

• Rub the flour with the butter to reach a breadcrumb like texture.

• Add the sugar, pinch of salt and a scraped vanilla pod.

• Add the lemon zest, the egg yolks and a little milk.

• Knead to a nice dough texture. Rest for 10 minutes before rolling.

Tart Method-

• Pre heat the oven to 200 degrees.

• Whisk the sugar and Milk together for 15 Minutes.

• Add the orange zest.

• Line the tart ring with the Short sweet pastry.

• Bake blind for 15 Minutes.

• Pour the mixture into the tart and bake for 12 Minutes.

• Remove from the oven and serve COLD, with a little Cream.

HAPPY COOKING!!!