This tart recipe is a wonderful way to herald the glorious gooseberry season in Britain, which runs from late May through August. Nathan Outlaw pairs this delicious tart with a gooseberry and ginger sorbet, making this dessert a perfect summer treat.
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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
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
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
150g of icing sugar
1 pinch of salt
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
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
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
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
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
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