Bramasole

Gypsy tarts

Serves 8

Ingredients

8 sweet short crust pastry tartlet cases, baked blind
450ml evaporated milk, chilled
350g dark muscovado sugar
Icing sugar, to dust

For the mascarpone and limoncello cream
200g mascarpone cheese
2 tbsp limoncello
Zest of 1 lemon

Preheat the oven to 180°C/fan 160°C/gas mark 4. Into a mixer, pour the chilled evaporated milk and add the sugar. Whisk on full speed for 15 minutes until the mixture doubles in volume and becomes pale with the consistency of soft whipped cream.
Pour the mixture into the tartlet cases and bake for 5 minutes. Remove from the oven and leave to cool, then once cool, chill in the fridge for at least 1 hour.
To make the mascarpone and limoncello cream, in a bowl beat the mascarpone cheese to soften. Add the limoncello and mix well until combined.
Remove the tarts from the fridge and lightly dust with icing sugar. Serve with the mascarpone and limoncello cream, topped with the freshly grated zest of a lemon.