The BBC Good Food logo
Gooseberry & vanilla custard tart

Gooseberry & vanilla custard tart

By
A star rating of 4.8 out of 5.7 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • 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
Advertisement

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

Recipe from Good Food magazine, June 2013

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.8 out of 5.7 ratings
Advertisement
Advertisement
Advertisement

Sponsored content