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Individual gypsy tarts

  • Total Time

    25m
    • Prep Time

      15m
    • Bake Time

      10m
  • Serves

    8

  • Skill Level

    Intermediate
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    No ratings yet

This indulgent tart has beautiful undertones of zesty limoncello and is a real treat for dinner parties or special occasions. This recipe featured in series 2 of Baking Mad with Eric Lanlard on Channel 4.

Method

  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.

  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.

  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.

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We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

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