Gooseberry Tart
Delicious gooseberry custard tart dessert
Equipment
- 23 cm flan dish
Ingredients
For the Pastry
- 150 g plain flour
- 50 g icing sugar
- 75 g cold butter sliced
- 1 egg yolk
- 1 tablespoon cold water
For the Filling
- 400 g gooseberries topped and tailed
- 3 eggs
- 100 g caster sugar
- 300 ml double cream
Instructions
Make the Pastry
- Preheat the oven to 175 degrees C
- Grease the flan base
- Mix together the flour and sugar
- Rub in the butter gently with your fingertips
- Mix in the egg yolk and water, bringing it all together into a dough with your hands
- Roll out the pastry on a floured surface and fit to the flan base
- Place in the fridge to rest for 30 minutes
- Cover the pastry with greaseproof paper and baking beans and bake in the oven for 15 minutes
Make the Filling
- In a bowl mix together the eggs, cream and sugar
- When the flan case is baked, cover the base with the gooseberries
- Pour the egg mixture over the gooseberries
- Bake in the oven for 35 minutes until the flan is becoming firm and browning a little