Gooseberry custard tart with gooseberry and ginger sorbet

servings6
60 minutes

Ingredients

Gooseberry and custard tart

  • 100g of gooseberries
  • 8 eggs
  • 135g of caster sugar, a little extra to brûlée
  • 225ml of double cream
  • 12g of root ginger, thinly sliced
  • 150g of icing sugar
  • 375g of plain flour
  • 1 pinch of salt
  • 150g of butter

Gooseberry and ginger sorbet

  • 250g of gooseberries
  • 250ml of ginger beer
  • 100g of caster sugar
  • 100g of liquid glucose

Method

1
First, make the sorbet by placing the gooseberries in a saucepan with the ginger beer, sugar and glucose. Bring to the boil and simmer for 4-5 minutes. Blend the mixture in a blender until smooth, then pass through a fine sieve and allow to cool
  • 250g of gooseberries
  • 250ml of ginger beer
  • 100g of caster sugar
  • 100g of liquid glucose
2
Churn the sorbet mixture in an ice cream maker. When it is ready, transfer the sorbet to a freezerproof container and freeze until ready to serve
3
Preheat the oven to 180°C/gas mark 4. To make the pastry, rub the butter into the flour. Whisk 3 eggs and the sugar together and add the salt. Mix the liquid into the flour and bring together into a ball of pastry, being careful not to overwork. Leave to rest in the fridge for 1 hour
  • 150g of butter
  • 375g of plain flour
  • 3 eggs
  • 150g of icing sugar
  • 1 pinch of salt
4
Roll the pastry cut to a thickness of 1/4cm. Line 6 x 8-10cm loose-based tart tins with the pastry, blind bake for 7-8 minutes, then leave to cool
5
To make the gooseberry custard tart mix, first place the gooseberries on a baking tray, sprinkle over 30g of the sugar and cook in the oven for 20 minutes or until just tender. Drain off any juices and slice thinly
  • 100g of gooseberries
  • 30g of caster sugar
6
Combine the double cream and sliced ginger in a saucepan and bring up to the boil. Separate the yolk from 1 of the 5 remaining eggs and whisk the other 4 whole eggs and the remaining sugar, then pour the hot cream over the eggs and whisk again
  • 225ml of double cream
  • 12g of root ginger
  • 105g of caster sugar
  • 5 eggs
7
Place the pre cooked tart shells on a tray and then carefully pour the custard tart mixture into the cases. Reduce the oven temperature to 170°C/gas mark 3 and bake for 25 to 30 minutes until the filling is firm in the centre and the top is golden brown
8
Scatter some caster sugar across each tart, and brulée with a blow torch. Top each tart with sliced goosberries and a quenelle of the sorbet