Gypsy tart

Method

1. Sift the flour into a mixing bowl; tip in the caster sugar.

2. Add the cream cheese and diced butter and work into a soft dough using the back of a fork.

3. Shape the dough into a ball and refrigerate for 1 hour.


4. Preheat the oven to 200C/gas 6. Remove the pastry from the fridge and roll out to line a 25cm tart tin. Bake blind for 15 minutes, until golden.

5. Whisk the evaporated milk and muscovado sugar together for 10-15 minutes, until very light and fluffy and the colour resembles milky coffee. Pour into the pastry case and bake for 10 -12 minutes.

6. Remove from the oven and leave to cool, but do not refrigerate.

7. Meanwhile, cut the rhubarb into long, thin slices of equal length, to resemble spaghetti.

8. Place into a saucepan with the remaining ingredients and cook over a gentle heat for 4-5 minutes, until soft. Remove the cinnamon stick and star anise.

9. Cut the tart into slices and serve with the rhubarb spaghetti and lashings of custard or Greek yogurt.

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Ingredients

For the pastry

150g plain flour
1 tsp caster sugar
115g full-fat cream cheese
115g Butter, diced
1 tsp ground black pepper
1 lemon, grated zest only

For the filling

400ml evaporated milk, well chilled
350g dark muscovado sugar

For the rhubarb spaghetti

4 x 30 cm sticks Rhubarb
1 tsp zest of orange
1 stick Cinnamon
1 cm piece ginger root, grated
1 Star anise, (or substitute 1 tsp Pernod)
3 tbsp apple juice
custard or Greek yogurt, to serve

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