(Une recette adaptée de "Gordon Ramsay- Great British pub food")
A la recherche d'un dessert ne necessitant que les ingredients du frigo, placard ou congelateur, je n'etais pas trop sure de la tarte Gipsy au depart. En fin de compte, un vraie revelation. Une recette pour les vrais gourmands car, bien qu'etant mousseuse, elle est drolement riche!
1 moule a tarte beurré et fariné de environ 22 cms (a tart case tin, buttered and floured, of approx 22cms diametre)
Easy recipe in 5 steps:
1. make your tart pastry: butter, flour and salt in a food processor, pulse to a crumbly texture then add the water to bring to a dough ball. Wrap in clingfilm and hop- in the fridge for 30 minutes minimum (you can make this by hand, with really cold butter, being careful not to overwork the dough. Richar Bertinet offers, in my humble opinion, the best method in this case).
2. Take your pastry out of the fridge, roll it out evenly on a floured surface (turning it 1/4 of a turn between each roll to avoid it sticking) so its a little bigger than your pastry tart case. Drop it in the case and leave some extra pastry hanging out without cutting it. Return to the fridge for 30 minutes. Turn on your oven to 190 degres.
3. Gently gently melt the white chocolate in a glass bowl over simmering water, stirring often.
4. Take the pastry out of the fridge, prick the bottom with a fork and blind bake (covering the pastry with baking parchment and ceramic beads for 15-20 minutes, then without paper and beads for a further 5). Take out of the oven and leave to cool down COMPLETELY.
5. Whisk the condensed milk and the sugar together with an electric whisk- it takes abotu 15-20 minutes, until you have a cappucino colour mousse consistency mix.
6. Oh no...six steps then today! With a pastry brush, paint the white chocolate on the pastry. Leave to set then pour the mousse on top and bake for 15 to 20 minutes at 200 degrees.