This probably should be called Love Tart on account of it being lent to us by Rosie Lovell and being universally adored at the last 2 secret suppers we’ve had. Rosie knew it from her school dinners as Gypsy Tart and we’ve labelled ours as Muscovado Tart with a healthy dollop of crème fraîche and a homemade berry coulis.
There have been campaigns for the release of its recipe amongst our guests, and I’ve noticed Bex our waitress hanging back in the kitchen longer than normal to get going on some seconds. So here it is. Run wild! (Just don’t eat the whole thing.)
Heat the oven to 200°C. In a large bowl, briskly whisk together 300g of muscovado sugar with a tin of evaporated milk for up to 15 minutes – don’t scrimp on this as it aerates the mixture. Leave to stand while you roll the pastry – this was a happy accident I discovered the second time I made it and which actually resulted in a stickier, toffier pudding.
Dust a clean surface with icing sugar and roll out a sheet of shortcrust pastry. Sprinkle again with icing sugar and roll to the thickness of a pound coin, or just larger than the diameter of your tart tin. Lay the pastry over the tin, pressing it into the corners and slicing off the overhang with a sharp knife. Bake for 5-10 minutes or until the edges are golden. Remove from the oven and whisk up the mixture again quickly. Pour it into the pastry case. It doesn’t matter if you pour to cover the top of the pastry which may have slipped down the sides of the tin. Return to the oven for another 15 minutes or until the surface has darkened a little but is still tacky. Set aside to set and cool.
To make the coulis, bring half a cup of water and a teaspoon of sugar to the boil, stirring as it heats and dissolves. Add a glug of creme de cassis and remove from the heat. Add the syrup to a bowl of mixed berries (supermarkets tend to sell very good value boxes of frozen ones if you’re on a budget or out of season) and blend with a hand blender. Finish with the juice of half a lime to kick it up a bit – this is pretty vital if you’re serving with a sweet tart.
Cut a slice of tart onto a small plate and serve with a generous drizle of coulis and a dollop of crème fraîche.