Bramasole

Gypsy tart

Ingredients
FOR THE FILLING
250g Plain white flour (we use Allinson) 1 Salt
125g Butter (salted) cold, cut into cubes 1 Egg yolk(s) (free range) large
300ml Evaporated milk 2 x 170g cans, chilled overnight 230g Unrefined dark muscovado sugar (we use
Billington’s)
150g Dark chocolate Cocoa powder to dust

Method
Sift the flour and salt into a bowl. Add the butter and rub in with your finger tips until the mixture resembles breadcrumbs, alternatively you can do this in a food processor.
Mix the egg yolk with 2 tablespoons of cold water and add into the flour mixture.
Using a butter knife bring the pastry together, adding a little more water if needed. Wrap in cling film and chill for 30 minutes.
Roll out the pastry on a lightly floured surface and use to line a 23cm x 3.5cm flan tin, pressing the pastry into the fluted edge and leaving the overhang. Chill in the fridge for 20 minutes.
Preheat the oven to 190C (fan 170C, gas mark 5). Prick the pastry base with a fork and line with baking parchment and fill with either rice or baking beans. Place on a baking sheet and bake blind for 20 minutes, removing the paper and rice or beans 5 minutes before the end. Trim any excess pastry off with a sharp knife, using the top of the flan tin as a guide.
Place a baking sheet in the oven to heat up. Using an electric mixer, whisk together the chilled evaporated milk and sugar on full power until it has become light, coffee coloured and creamy resembling softly whipped cream that is just holding its peaks. If using a table top machine this will take only 3-4 minutes and if using a hand held electric mixer it will take 12-15 minutes.
Meanwhile melt 100g of dark chocolate, and allow to cool a little. Whisk the chocolate quickly into the creamy mixture and pour into the pastry case.
Place on a baking sheet and bake for 15-20 minutes, the middle should have a very slight wobble. The top will have a crust and the mixture will have puffed up above the pastry case a little.
Remove, allow to cool and chill overnight. Using a sharp knife cut the remaining 50g of dark chocolate into small shards and sprinkle over the top. Dust with cocoa powder and serve sliced into wedges and serve with cream.