Gooseberry & custard pies

Gooseberry & custard pies

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(1 ratings)

Prep: 25 mins Cook: 50 mins

More effort

Serves 4

Use slightly tart gooseberries in this summer dessert with a delicate vanilla custard and filo pastry

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal1157
  • fat61g
  • saturates35g
  • carbs134g
  • sugars90g
  • fibre6g
  • protein14g
  • salt1g


  • 6 sheets filo pastry
  • 50g butter, melted



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2 tbsp golden caster sugar
  • vanilla ice cream, to serve (optional)

For the gooseberry compote

  • 200g golden caster sugar
  • 1 vanilla pod, split and seeds scraped out
  • 500g gooseberries, topped and tailed

For the custard

  • 300ml double cream
  • 300ml full-fat milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 2 vanilla pods, split and seeds scraped out
  • 4 large egg yolks
  • 50g golden caster sugar
  • 20g plain flour
  • 20g cornflour


  1. First, make the compote. Put the sugar and vanilla pod with seeds in a saucepan with 3 tbsp water and bring to the boil. Try to gently swirl rather than stir. Drop in the gooseberries and simmer for 20 mins or until half the liquid has bubbled off. Divide between four small pie dishes and put in the fridge to cool while you make the custard.

  2. Put the cream, milk and vanilla pods with seeds in a saucepan and bring just to the boil. Meanwhile, in a large bowl, whisk the egg yolks, sugar, flour and cornflour together. Pour the hot milk mixture over the egg mixture, whisking constantly. Rinse out the saucepan, then pour the custard mixture into the pan. Cook on a low heat, whisking, for 5-6 mins until thick. Pour through a sieve over a large jug and discard the vanilla pods, then pour the custard over the compote in the pie dishes. Leave to cool.

  3. Heat oven to 180C/160C fan/gas 4. To make the pie lids, lay one sheet of the filo on the work surface and brush with the melted butter, then put another sheet on top. Repeat with the rest of the sheets. On the final layer, scatter over the sugar, then cut the pastry into four rectangles. Lightly scrunch each rectangle and place loosely on top of each pie dish. Bake the pies in the oven for 20 mins or until the pastry is golden and caramelised. Remove from the oven and serve.

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Comments, questions and tips

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2nd Jul, 2016
Very tasty, i cut the sugar down a bit as we like tart gooseberries, and made one big tart with puff pastry due to lack of filo, it took a little longer to cook, but it is delicious!
25th Jun, 2016
25th Jun, 2016
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7th Aug, 2016
Would have been great to know what size small pie dishes! I only had tartlet tins - 8cm across and 2 cm deep. I made 6 - would have had enough purée and custard for 8!!
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