Gooseberry Vanilla Custard Tart Food

GOOSEBERRY & VANILLA CUSTARD TART

Gooseberry & vanilla custard tart image

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

Ingredients

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
icing sugar , to serve (optional)

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 CUSTARD TARTLETS

Gooseberry Custard Tartlets image

Handfuls of glossy gooseberries settle into custard tarts. Their flavor can vary; some gooseberries are bracing and tangy, while others are sweet, reminiscent of apricots, plums, and grapes.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Yield Makes 8

Number Of Ingredients 6

Ingredients

All-purpose flour, for dusting
Pate Brisee
2 large eggs, plus 1 large egg yolk
1/3 cup plus 1/4 cup sugar, plus more for sprinkling
1 cup heavy cream
8 cups fresh green gooseberries (about 4 pints), trimmed

Steps:

Preheat oven to 350 degrees with rack in center. On a lightly floured work surface, roll out dough to about 3/8 inch thick. Cut out eight 7-inch rounds, and transfer each round to a 4-inch round tart pan with a removable bottom. Fold edges under, and press dough into sides and corners of tart pans. Chill in freezer until firm, about 15 minutes.
Prick bottoms of shells all over with a fork. Transfer to a rimmed baking sheet. Line each shell with parchment, and fill with pie weights or dried beans. Bake until pale golden brown, 25 to 30 minutes. Remove parchment and weights. Let cool completely on a wire rack.
Preheat oven to 350 degrees. Whisk eggs, yolk, and 1/3 cup sugar in a small bowl. Pour in cream, whisking until combined.
Toss gooseberries with remaining 1/4 cup sugar in a medium bowl. Pile sugar-covered gooseberries into tart shells (a scant 1 cup per tart), and slowly pour in custard (about 1/4 cup per tart). Dip a pastry brush into each custard filling, and lightly brush onto edges of shell. Sprinkle tops with sugar.
Bake, rotating halfway through, until custard is just set and gooseberries are soft, about 35 minutes. Transfer to a wire rack to cool 15 minutes. Serve warm.

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