Gooseberry and custard mess
The best pudding for gooseberries. Quick to make, it’s a twist on Eton Mess and is easy to make for a dinner-party dessert. Chill for 15 minutes before serving.
Gooseberry tart
Serves 10
Easy
Prep:
Cook:
plus chilling
This gooseberry tart recipe makes the most of crisp, tart berries, pairing their flavour perfectly with soft creamy custard.
Skip to ingredients
- 120g plain flour
- 50g self-raising flour
- 85g unsalted buttercold, cubed
- 2 tbsp elderflower cordial
FILLING
- 150ml double cream
- 2 egg yolks (freeze the whites for another recipe)
- 50g caster sugar
- 2 tsp elderflower cordial
- 325g gooseberries
Nutrition: per serving
- kcal244
- fat17g
- saturates10g
- carbs20g
- sugars7g
- fibre2g
- protein3g
- salt0.3g
Method
step 1
Put the flours and a pinch of salt into a food processor, and whizz briefly. Add the butter and whizz again until the mixture resembles breadcrumbs, then, with the processor running, drizzle in the cordial and continue to whizz until the mixture starts to come together. Turn out onto a lightly floured surface and bring together to form a round disc. Wrap and chill for 20 mins.
step 2
Heat the oven to 200C/180C fan/gas 6. Roll out the pastry to a circle just bigger than a 23cm wide, 2cm deep tart tin. Line the tin with the pastry, gently pressing the edges into the sides. Trim the pastry to just above the lip of the tin. Cut a round of baking paper to fit and fill with baking beans or dry rice. Blind bake for 15 mins, then remove the beans and paper, and return to the oven for 5 mins – the pastry should be golden and feel sandy to the touch.
step 3
In a jug, beat together the cream, yolks, sugar and cordial. Leaving the tin on the oven shelf, tumble in the gooseberries and pour over the custard mixture. Bake for 30-35 mins until set.
step 4
Remove from the oven and leave to cool completely before slicing and serving.
