Gypsy Tart

Gypsy Tart
Gypsy Tart
Image © a little thought for food

 

Was flicking through the latest olive magazine and I found a recipe for a tart I used to make at school. The Gypsy Tart is one of those retro classics that has disappeared into obscurity, hopefully it’s inclusion in the magazine will propel it back into popularity.

Serves: 10

Ingredients

Pastry

  • 125g unsalted butter
  • 250g plain flour
  • 1 large egg
  • 90g caster sugar

Filling:

  • 200ml evaporated milk
  • 165g dark muscovado sugar

Method

  1. Put the sugar and butter into a food processor and mix until the they are combined and pale.
  2. Add the egg and mix for 30 seconds
  3. Pour in the flour and mix for a further 30seconds or until it starts to make a ball.
  4. Kneed gently on a floured surface, and shape into a rough disc. Cover in cling film and rest in a fridge for at least 30 minutes.
  5. Preheat the oven to 160°c (fan). Roll out 300g of the pastry  (the rest of the pastry can be frozen for later use) and line a 21cm loose bottom tart tin
  6. Line with some greaseproof paper and pour in some baking beans and blind bake for 15 minutes.
  7. Remove the beans and brown in the oven for a further 10 minutes or the pastry is pale golden brown and allow to cool.
  8. Wisk the evaporated milk and sugar together with an electric Wisk for 15 minutes (do not scrimp on this or the filling won’t have the correct consistency when cooked).
  9. Pour into the tart base and cook for 10 to 15 minutes until the filling is risen  and just set.

When fully cool, slice and serve with some lemon or vanilla cream.

Espresso Infused Vodka

Coffee Beans
Coffee Infused

I’ve been making Espresso Martinis for a while now and wondered how I could make it a more intense flavour without watering down the amount of alcohol or making too bitter. I hit upon the idea of creating a espresso vodka infusion to use as the base.

Ingredients

  • 1/2 cup of whole Espresso Coffee Beans (or Other Dark Roast Beans)
  • 1 litre of Vodka

Method

  1. Roughly crush the coffee beans using a pestle and mortar.
  2. Add to a sterilised 1.5 ltr KIlner jar, and pour over the Vodka.
  3. Seal and allow the beans to steep in a cool dark place for 7 days (or at least a minimum of 2 days if you can’t wait)
  4. Strain through muslin to remove the solids, and again through a coffee filter if you want a clear liquid.
  5. Decant to a bottle and enjoy responsibly….. I’ll be using it in a ‘Coffee Ciapiroskwa’ (recipe to follow)

*Gluten Free – Although I make every effort to ensure that the ingredients list are gluten free, you should double check at the time of using as manufacturers change the base ingredients of their products frequently.