Gillian Twist ended her evening with some sumptuous tarts on Come Dine With Me Stockport
For the filling
For the pastry cases
For the sherbet
Place the raspberries, icing sugar, lemon zest and juice in a saucepan with 2 tablespoons of water and bring to the boil. Reduce the heat and simmer gently for around 10 minutes.
Sieve the mixture into a freezerproof container to remove the seeds. Mix in the evaporated milk and freeze for 1½ hours. Remove from the freezer and blend until smooth, then return to the freezer until needed.
To make the pastry, sieve the flour into a bowl with the salt. Add the butter and rub the mixture together until it resembles fine crumbs. Add the egg and enough water to bring together into a dough. Wrap in cling film and chill for 30 minutes.
Preheat the oven to 180°C/gas mark 4. On a lightly floured surface roll the dough out to pound coin thickness. Use to line 4 individual pie tins, leaving an overhang, then prick with a fork all over. Cover each with baking paper and fill with baking beans.
Bake for 15 minutes, then remove the beans and paper and bake for a further 5 minutes. Trim off the excess pastry and allow the cases to cool. Reduce the oven temperature to 120°C/gas mark ¾.
To make the filling, heat the milk and cream gently in a saucepan. Break the chocolate into a bowl, then pour over the hot cream mixture, whisking until melted. Beat in the eggs then pour into the cooled pastry cases and bake for 25 minutes.
Allow the tarts to cool then serve with the raspberry sherbet and some double cream.
Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.
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