Gooseberry crème brûlée tart

Gooseberry crème brûlée tart

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(5 ratings)

Prep: 10 mins Cook: 1 hr, 20 mins

More effort

Serves 8

Seasonal berries and sweet pastry make a stunning dessert for a dinner party - blowtorch for a beautifully crisp cracked sugar topping

Nutrition and extra info

Nutrition: per serving

  • kcal467
  • fat21g
  • saturates11g
  • carbs60g
  • sugars39g
  • fibre3g
  • protein7g
  • salt0.4g


  • 450g gooseberries



    The size of large grapes, but with a more spherical shape, gooseberries are related to the…

  • 200g white caster sugar
  • 4 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 100ml double cream
  • 500g block sweet pastry
  • flour, for dusting



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…


  1. Tip the gooseberries into a saucepan with 100g of the sugar and 100ml water. Simmer for 8-10 mins until the fruit is soft and the juices are syrupy. Tip the fruit into a sieve set over a jug and leave to strain – you will need about 150ml of the syrupy juices. Tip the pulp into a bowl and leave to cool.

  2. In a separate bowl, beat the eggs with 50g of the sugar, then beat in the cream and gooseberry syrup. Strain through a sieve into another jug and set aside.

  3. Heat oven to 160C/140C fan/gas 3. Roll out the pastry on a lightly floured surface to the thickness of a £1 coin, then lift into a 23cm tart tin. Press down gently on the bottom and sides, leaving a slight overhang. Line the tart with foil and fill with baking beans. Bake for 10 mins, then discard the foil and beans, and bake for another 20 mins. Remove from the oven and leave to cool.

  4. Reduce oven to 150C/130C fan/gas 2. Spread the pulp evenly over the base of the tart, then carefully pour the cream mixture over it to create 2 layers. Bake for 35-40 mins until the cream layer has the slightest wobble to it. Remove from the oven and trim the pastry edges. Leave to cool completely, then scatter over the remaining sugar, caramelise with a blowtorch, if you like, and serve straight away.

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Comments, questions and tips

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7th Jun, 2020
Nice enough, but didn't really stand out. My gooseberries were quite sweet and we all felt less sugar would have given it more of a zing. Also needed more fruit as they barely covered the bottom of the tin, so if I made it again I'd use about 600g of gooseberries (or other type of fruit, such as plums). Would also add vanilla extract to the custard for more flavour.
2nd Apr, 2018
A really delicious dessert, my guests all enjoyed it. I made it the day before and found it easy enough to make. Will definitely have it again
Minoo's picture
30th Jul, 2016
This tart was super simple and was a hit with my family. It was creamy and fruity but with a crunch. The recipe made some extra gooseberry syrup which I am saving for making a gooseberry G&T.
27th Jul, 2015
This was really tasty and very well received by the family. There was far more pastry than needed (I think I would make my own next time anyway) I tried grilling it to get the crispy top but it didn't work well - the blow torch was much better.
24th Jul, 2015
This is delicious. I used the sweet pastry left over from a previous gooseberry pie (on this site). I think I overwhisked the eggs and sugar because the egg mix became frothy (although cooked ok). I don't have a blow torch but that didn't seem to matter.
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