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.
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.
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.