Deliciously tart gooseberries, creamy vanilla custard, and rich, crumbly Butter Shortcrust: This might be one of my new favorite desserts! And it’s remarkably quick and easy (once you have the crust) for something that looks and tastes so fancy.
Okay, when I made Kale With Golden Gooseberries, I said I didn’t need any more dessert recipes. I don’t, but that doesn’t always stop me. I kept thinking how much I liked the gooseberries, and how there are so many ways to use them in desserts, and how delicious that sounds, and…I caved. Especially when I found this BBC Good Food recipe, because I’m a sucker for custard. Crème Brûlée is one of my favorite desserts; I never seem to tire of it. And yes, I’ve had Fish Fingers And Custard, and loved it! That’s a Doctor Who reference — series 5 episode 1 — for those of you who remain uninitiated. Matt Smith was one of the best Doctors of all time, in my humble opinion, coming in a very close second to David Tenant. But I digress.
I used Golden Gooseberries like the ones I used with the kale. They’re also known as Cape Gooseberries, Peruvian Groundcherries, and Rasbhari. I only found out later that these are not technically gooseberries at all. You know what that means, right? It means I have to make this again with the real deal! Still, the tart is delicious with these, and I would gladly have some more.
Do you have a favorite recipe for gooseberries, either real ones or these? I’d love to hear about it!
Ingredients:
10½ oz (300 g) small gooseberries
1 (250 g) Butter Shortcrust, pre-baked in a 9” (23 cm) removable- bottom tart tin
2 large eggs
7 oz. (200 ml) heavy (double) cream
85 g (½ cup, less 1 tablespoon) sugar (caster sugar dissolves faster, but regular will do)
1 teaspoon vanilla extract
Preparation:
1.) Preheat oven to 400º F (204º C). Trim the tops and tails from the gooseberries.
2.) Place them in a single layer in the pastry-lined tart tin.
3.) Mix the eggs, cream, sugar, and vanilla together, whisking to combine thoroughly.
4.) Strain to remove any clumps.
5.) Pour over the gooseberries and pop the tart in the oven.
6.) Bake for 35 to 40 minutes, or until a knife inserted in the center comes out clean. Tart may be served warm or cold.
7.) To remove the tart from the pan, place it on an upside-down bowl with a base slightly smaller than the pan bottom. Carefully loosen the outer ring, letting it drop down onto the bowl. Slide the tart off the pan bottom onto your serving plate. If it won’t slide off (or you’re just too nervous to try it), you can also leave it on the pan bottom to serve.
Gooseberry Custard Tart
Ingredients
10½ oz (300 g) small gooseberries
1 (250 g) Butter Shortcrust, pre-baked in a 9” (23 cm) removable- bottom tart tin
2 large eggs
7 oz. (200 ml) heavy (double) cream
85 g (½ cup, less 1 tablespoon) sugar (caster sugar dissolves faster, but regular will do)
1 teaspoon vanilla extract
Directions
1.) Preheat oven to 400º F (204º C). Trim the tops and tails from the gooseberries.
2.) Place them in a single layer in the pastry-lined tart tin.
3.) Mix the eggs, cream, sugar, and vanilla together, whisking to combine thoroughly.
4.) Strain to remove any clumps.
5.) Pour over the gooseberries and pop the tart in the oven.
6.) Bake for 35 to 40 minutes, or until a knife inserted in the center comes out clean. Tart may be served warm or cold.
7.) To remove the tart from the pan, place it on an upside-down bowl with a base slightly smaller than the pan bottom. Carefully loosen the outer ring, letting it drop down onto the bowl. Slide the tart off the pan bottom onto your serving plate. If it won’t slide off (or you’re just too nervous to try it), you can also leave it on the pan bottom to serve.
julienne.red 
Hello, I imagine this pie is very delicious. However, you’re using golden berries, not gooseberries, in this recipe. Or, that’s what the picture shows. They are not the same thing.
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You are, of course, correct. As I noted earlier in the post, these are also known as Cape Gooseberries, Peruvian Groundcherries, and Rasbhari, and are not the same as regular Gooseberries. I still haven’t gotten around to remaking this with those, but anything with custard (even fish fingers) is usually pretty tasty!
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