Cuban Gypsy Tart

Inspired by Paul Hollywood's Puddinsg & Pies, here is my take on the Gypsy Tart, but with a Cuban twist you will love..A very easy recipe with a decadent taste.

Cuban Gypsy Tart    

Ingredients

For the sweet shortcrust pastry
150g plain flour
2 tbsp icing  sugar
75g unsalted butter, chilled, cut into smallish cubes
1 large egg  yolk
½ tsp lemon  juice

For the filling

1/2 cup condensed milk
1 cup evaporated milk1 cup dulce de leche (Available through Cuban Cuisine UK and Mexgrocer)
 

Preparation method

 
 
 
To make the pastry, mix the flour and icing sugar together in a bowl. Add butter. and crumble the mixture.
 
Mix the egg with the lemon juice and a tablespoon of water. Make a well in  the centre of the flour mixture and pour in the egg mix. Gently knead it into a ball. Wrap in cling film and rest in the fridge for at least 15 minutes.
 
Preheat the oven to 200C/400F/Gas 6.
Roll out pastry on a lightly floured surface to about a 3mm thickness and  use it to line the tart tin, leaving excess pastry hanging over sides.
 
Line the pastry case with baking parchment or foil, then fill with baking  beans, or uncooked rice or lentils. Bake blind for 15 minutes, then remove the  parchment and baking beans and return the pastry to the oven for approximately  eight minutes, or until it looks dry.
 
Turn the oven down to 190C/375F/Gas 5.
 
For the filling, beat both milks and the dulce de leche in a large bowl, starting off  slowly then increasing the speed, for around 10 minutes until the mixture is  increased in volume, light and buby.
 
Pour mixture into the pastry case. Bake for about 15 - 20 minutes, or until  just set and still a bit wobbly in the centre. Remove from the oven and leave to  cool in the tin before slicing and serving.

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