Gooseberry Tart

A recipe for gooseberry tart from Miele Der Kern

Brought to you by Der Kern by Miele

 

With gooseberry season at its peak, now is a great time to get baking with green gooseberries. Whether homegrown or picked up from your local farm or greengrocer, this gooseberry tart recipe is great way to utilise this delicious ingredient. Combining the flavours of juicy in-season gooseberries and fragrant elderflower with a crisp and flaky crust and creamy custard filling.

Elderflower and Gooseberry Tart

Serves 12 Ingredients For the pastry

  • 200g plain flour
  • 50g caster sugar
  • 100g butter
  • 1 egg plus 1 yolk

For the filling

  • 450g gooseberries, topped and tailed
  • 5tbsp. elderflower cordial
  • 2 whole eggs plus 2 egg yolks
  • 150ml milk
  • 450ml double cream
  • 150g caster sugar
  • Grating of nutmeg

For the sauce

  • 3tbsp. elderflower cordial
  • 25g caster sugar

Method

  1. To make the pastry, place the flour and caster sugar in a large bowl and rub in the butter until the mixture looks like breadcrumbs. Add the eggs and stir in, then use your hands to bring the pastry together into a ball. Wrap in cling film and set aside in the fridge to chill for 30 minutes
  2. For the filling, place the gooseberries and elderflower cordial in a solid steam container and cook for 2 minutes at 100°C until the gooseberries are just tender and still holding shape. Pour the gooseberries into a sieve with a bowl underneath to catch the juice. Reserve the juice and allow the gooseberries to cool. If a Miele Steam Oven is not available, place the gooseberries and cordial in a saucepan and cook on a low heat for 3 – 4 minutes.
  3. On a floured surface, roll out the pastry and use it to line a 25cm diameter, loose-bottomed, deep flan tin. Spread the cooled gooseberries across the pastry base. Whisk together the eggs, egg yolks, milk, double cream and sugar and add in a generous grating of nutmeg. Carefully pour this custard over the gooseberries into the flan case.
  4. Transfer the tart to an oven, on the highest shelf at 160°C for 30 – 35 minutes until the pastry is cooked and the custard is just set. If using a Miele oven, bake using the Intensive Bake function. It should still have a slight wobble in the centre. Allow to cool and then chill overnight in the fridge.
  5. Pour the reserved juice into a small saucepan and add the elderflower cordial and caster sugar. Bring up to the boil and simmer gently to create a slightly thickened syrup. Taste to check whether a little more sugar is required. Set aside and allow to cool. Serve the tart with the sauce on the side.

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