GOOSEBERRY & VANILLA CUSTARD TART
Roll out a shortcrust pastry base and fill with wobbly custard, dotted with seasonal fruit
Provided by Sara Buenfeld
Categories Afternoon tea, Dessert
Time 1h10m
Yield Cuts into 8 slices
Number Of Ingredients 8
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 329 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
GOOSEBERRY TART
For the prettiest presentation, use a combination of green (1 cup) and red gooseberries (2 1/2 cups). Currant jelly yields a dessert that's quite tart, so if you want to go slightly sweeter, try apricot. Either way, serve with dollops of freshly whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 5h10m
Yield Makes one 10-inch tart; Serves 10 to 12
Number Of Ingredients 12
Steps:
- Pate Sucree:Pulse flour, sugar, and salt in a food processor until combined. Add butter and pulse just until mixture resembles coarse meal. Add yolks and drizzle 2 tablespoons cream evenly over mixture; pulse just until dough begins to come together, no more than 30 seconds. If dough is too dry, add remaining cream, 1 tablespoon at a time, and pulse. Divide dough in half, pat each half into a disk, and wrap in plastic. Refrigerate at least 1 hour and up to 2 days, or freeze up to 3 months (thaw in refrigerator overnight before using).
- Tart:Preheat oven to 375 degrees. Place a foil-lined baking sheet on bottom rack. On a lightly floured surface, roll out one disk of dough to a 13-inch round, about 1/8 inch thick (reserve remaining disk for another use). Fit into a 10-inch fluted tart pan with a removable bottom. Trim edges flush with rim. Refrigerate 15 minutes.
- Cut 1/2 cup gooseberries in half and squeeze to release a little liquid. Toss all gooseberries with sugar, cornstarch, and salt. Spread evenly into chilled crust.
- Bake until bubbling in center and some of the fruit is blackened on top, 1 hour, 15 minutes to 1 hour, 30 minutes. Transfer to a wire rack; let cool 2 hours. In a small saucepan, heat jelly until melted. Brush over gooseberries; let set, about 15 minutes.
GOOSEBERRY TART
The first gooseberries of the season, especially when baked in a tart of pie, are traditionally served on Whit Sunday, making a pudding that has always been particularly popular in the county of Warwickshire. The elderflower heads give a delicate Muscat flavour to the fruit.
Provided by MarieRynr
Categories Dessert
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the gooseberries, sugar and elderflower heads in a saucepan with a little water and simmer until the gooseberries are very soft. Remove the elderflower heads, sieve the gooseberries or puree in a processor or blender, allow to cool and then stir in the eggs.
- Fold the cream and honey together and stir into the gooseberry mixture.
- Set the oven to 400ºF, or Mark 6.
- roll out the pastry on a lightly floured surface and use to line a lightly greased 8 inch flan dish or pie plate, trimming the edges neatly.
- Pour the gooseberry mixture into the case and bake for 30 to 40 minutes or until the filling is golden.
- Place on a wire rack and allow to cool before serving, either on it's own or with pouring cream as an accompaniement.
Nutrition Facts : Calories 533.4, Fat 31.8, SaturatedFat 12.2, Cholesterol 147.3, Sodium 321.8, Carbohydrate 57, Fiber 6.8, Sugar 20.7, Protein 8.1
GOOSEBERRY MERINGUE TART
Stuck for what to do with gooseberries? Think of a classic lemon dessert and simply swap the lemon
Provided by Barney Desmazery
Categories Afternoon tea, Dessert, Dinner
Time 50m
Number Of Ingredients 7
Steps:
- Heat oven to 180C/fan160C/gas 4. Roll out the pastry on a lightly floured surface, then use it to line a 23cm loose-bottom tart tin. Line with non-stick baking parchment and baking beans, then bake for 15 mins. Remove the beans, then cook for 10 mins more until golden. Remove from the oven, then reduce the heat to 140C/fan 120C/gas 1.
- While the case is cooking, heat the butter and brown sugar in a shallow pan. When the sugar has completely dissolved, throw in the gooseberries and toss in the caramel. Cook for a few mins until they start to split, but before they have burst completely. Remove from heat and leave to cool. Once cool give them a stir, then tip into pastry case.
- For the meringue topping, whisk the egg whites to soft peaks. Whisk in the caster sugar a spoonful at a time, then whisk in the cornflour. Carefully blob the meringue over the gooseberries and gently spread to cover. Bake for about 40 mins until the meringue is cooked and lightly browned.
Nutrition Facts : Calories 769 calories, Fat 40 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 102 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.79 milligram of sodium
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