Gooseberry Custard Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the shortcrust pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">25g icing sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">350g gooseberries, topped and tailed</li><li class="ingredients-single-item">75g caster sugar, plus 2 tbsp extra for gooseberries</li><li class="ingredients-single-item">3 large eggs</li><li class="ingredients-single-item">250ml double cream</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">¼ tsp freshly grated nutmeg</li><li class="ingredients-single-item">Icing sugar, for dusting</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm loose-bottomed tart tin</li><li class="equipment-single-item">Baking beans or uncooked rice</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Food processor (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>To make the shortcrust pastry, place the flour, salt and cubed butter in a food processor and pulse until the mixture resembles breadcrumbs (or rub together by hand). The butter should be very cold to create those vital pockets of fat that will give your pastry its flaky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the icing sugar and pulse briefly to combine. In a small bowl, mix the egg yolk with 2 tablespoons of ice-cold water, then drizzle into the flour mixture while pulsing until the dough just starts to come together – add the remaining tablespoon of water only if needed. The dough should hold together when pressed but shouldn't feel sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Tip the dough onto a lightly floured surface, bring together gently with your hands, then form into a flat disc. Wrap in cling film and chill for at least 30 minutes. Resting allows the gluten to relax, preventing pastry shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 190°C (170°C fan). Roll out the chilled pastry on a lightly floured surface to about 3-4mm thickness, creating a circle about 5cm larger than your tart tin. Keep rotating the pastry as you roll to ensure even thickness.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Carefully drape the pastry over your rolling pin and transfer to the tart tin. Press it gently into the corners without stretching, then roll your rolling pin over the top to trim the excess. Prick the base with a fork, then chill for 15 minutes to prevent shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Line the chilled pastry case with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for another 5-7 minutes until the base is dry and pale golden. The blind baking step ensures your pastry base cooks properly, preventing the dreaded "soggy bottom".</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>While the pastry case cools slightly, prepare the gooseberries. Place them in a saucepan with 2 tablespoons of caster sugar and 1 tablespoon of water. Cook gently for about 3-4 minutes until the berries just begin to burst but still hold their shape. You want them to soften slightly while maintaining some texture. Drain and set aside to cool.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Reduce the oven temperature to 160°C (140°C fan). To make the custard filling, whisk together the eggs and 75g caster sugar until pale. Add the double cream, vanilla extract and freshly grated nutmeg, then whisk again until well combined but not frothy – too much air will cause the custard to rise and then sink during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Arrange the cooled gooseberries evenly in the pastry case. Carefully pour the custard mixture over the gooseberries – I recommend placing your tart tin on the oven shelf first, then pouring in the custard to avoid spills when transferring.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake for 25-30 minutes until the custard is just set with a slight wobble in the center. The custard will continue to set as it cools, so it's better to slightly underbake than overbake, which would cause the custard to become rubbery.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the tart to cool completely before removing from the tin – cooling creates the perfect silky texture. Just before serving, dust lightly with icing sugar. The tart is best enjoyed on the day it's made but will keep for up to 2 days refrigerated.</li></ol>