Gooseberry & vanilla custard tart

Gooseberry & vanilla custard tart

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Cooking time

Prep: 30 mins Cook: 35 mins - 40 mins Plus chilling

Skill level

Moderately easy


Cuts into 8 slices

Roll out a shortcrust pastry base and fill with wobbly custard, dotted with seasonal fruit

Nutrition and extra info

Nutrition info

Nutrition per slice



  • 250g all-butter shortcrust pastry
  • plain flour, for dusting
  • 2 large eggs
  • 200ml double cream
  • 85g caster sugar
  • 1 tsp vanilla extract
  • 300g small gooseberries, topped and tailed
  • icing sugar, to serve (optional)

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  1. Roll out the pastry on a lightly floured surface until large enough to line a 23cm loose-bottomed tart tin. Trim the excess pastry from around the edge, then line the pastry case with baking parchment, fill with baking beans and chill for 30 mins.
  2. Heat oven to 200C/180C fan/gas 6. Bake the pastry case for 15 mins, then carefully lift out the parchment and beans, and bake for 5 mins more or until biscuity. Meanwhile, beat the eggs, cream, sugar and vanilla together, then strain into a jug.
  3. Scatter the gooseberries into the pastry case, then pour in the vanilla custard mixture. Bake for 35-40 mins until the custard is set and the gooseberries are tender. Cool a little before serving, or cool completely and eat cold, dusted with icing sugar, if you like.

Recipe from Good Food magazine, June 2013

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christalwater's picture

Really nice fruit tart.

mistyfield's picture
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Lovely recipe - my husband's hard-to-please grandmother even said she liked it! The sweet pastry and custard go really well with the sharper gooseberries.

marilyntr's picture

I made this tart to sell at our local market. I didn't sell all so ate one when I got home. It was fabulous. I don't particularly like gooseberries but in this tart they are gorgeous. I made it for visiting friends who also enjoyed it and asked for the recipe. Fabulous.

jayneashford's picture

This is a lovely tart. I used gooseberries from our allotment and made it for my partners birthday he loved it.

Jacqueline Pye's picture

This made a lovely dessert. Gooseberries from the garden. For two of us I used the stated weight of berries but made the tart in a smaller dish with less pastry and half the quantity of vanilla custard. I used extra sugar over the berries before adding the custard as ours are very tart, and more than the suggested quantity of vanilla extract. The result would serve 3. Next time I'll blind bake the pastry for 5 mins before adding the filling, to keep it crisp. Brilliant recipe!