Gooseberry & vanilla custard tart

Gooseberry & vanilla custard tart

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(7 ratings)

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

More effort

Cuts into 8 slices
Roll out a shortcrust pastry base and fill with wobbly custard, dotted with seasonal fruit

Nutrition and extra info

Nutrition: per slice

  • kcal329
  • fat23g
  • saturates14g
  • carbs25g
  • sugars13g
  • fibre2g
  • protein5g
  • salt0.3g


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



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

  • icing sugar, to serve (optional)


  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.

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Comments, questions and tips

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16th Jul, 2020
This was the best tart, delicious
23rd Jun, 2019
Really nice flavour combo, recon it would be good without the pastry as a lighter pudding too. I made the pastry (120g flour, 80g butter, 40g sugar and a bit of milk to bind it) but cheated with a packet custard and that seemed to work just fine. I was worried some of the gooseberries were too big but they roasted nicely.
29th Jul, 2018
Superb dish! I used dessert gooseberries so reduced the sugar slightly to 75g. Think I will possibly double up on the gooseberries next time, they were slightly sparse.
14th Jan, 2014
Really nice fruit tart.
23rd Aug, 2013
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.
15th Aug, 2013
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.
1st Aug, 2013
This is a lovely tart. I used gooseberries from our allotment and made it for my partners birthday he loved it.
Jacqueline Pye
23rd Jun, 2013
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!
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Jacqueline Pye
23rd Jun, 2013
With ready-made pastry sheets, whether puff or short crust, I always roll them out a little more thinly. Doesn't affect the quality of the result, uses less in a recipe, and provides fewer calories as there is often some left over to make jam tarts, pasties etc.
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