Gooseberry crème fraîche tart

Gooseberry crème fraîche tart

By
From
Desserts
Serves
6-8

This just goes to prove that there is more to do with a gooseberry than a simple gooseberry fool. Not only is it a fantastic fruit for puddings, but it is particularly good for making into a chutney to serve with oily fish such as mackerel. Cooking with gooseberries brings back so many memories of my gran making gooseberry jam and chutney.

Ingredients

Quantity Ingredient
butter, for greasing
200g Rich shortcrust pastry, made using icing sugar to make it sweet
flour, for rolling out

For the filling:

Quantity Ingredient
200ml creme fraiche
4 large egg yolks
1 whole egg
100g caster sugar
450g gooseberries, topped and tailed

Method

  1. Pre-heat the oven to 190ºC. Lightly grease a 23cm, 2.5cm deep, loose-bottomed tart tin.
  2. Heat a baking tray in the oven while you roll out the pastry. Roll the pastry on a floured surface so that it is larger than the diameter of the tin. Line the tin with the pastry and prick the base all over with a fork. Brush the base and sides with some of the egg white leftover from the eggs for the filling. Place the pastry-lined tin on the hot baking tray (this will make the base cook).
  3. Bake for 20 minutes until the pastry is just beginning to turn golden brown. Then remove it from the oven and reduce the heat to 180ºC.
  4. To make the filling, whisk the crème fraîche, yolks, whole egg and sugar together.
  5. Carefully arrange the gooseberries in the pastry case, pour the crème fraîche mixture over the top and return the tart to the oven for 40–50 minutes or until it’s a light golden brown. Allow to cool before serving.
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