Gooseberry & vanilla custard tart

Gooseberry & vanilla custard tart

  • Rating: 5 out of 5.7 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook: -
    • Plus chilling
  • More effort
  • Cuts into 8 slices

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

Nutrition: per slice
HighlightNutrientUnit
kcal329
fat23g
saturates14g
carbs25g
sugars13g
fibre2g
protein5g
low insalt0.3g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

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    Rating: 5 out of 5.7 ratings
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