Crème fraîche ice cream
Churn up smooth homemade ice cream with hints of lemon zest and vanilla - great all year round!
Gooseberry & vanilla custard tart
- Preparation and cooking time
- Prep:
- Cook: -
- Plus chilling
- More effort
- Cuts into 8 slices
Skip to ingredients
- 250g all-butter shortcrust pastry
- plain flourfor dusting
- 2 large eggs
- 200ml double cream
- 85g caster sugar
- 1 tsp vanilla extract
- 300g small gooseberrytopped and tailed
- icing sugarto serve (optional)
Nutrition: per slice
- kcal329
- fat23g
- saturates14g
- carbs25g
- sugars13g
- fibre2g
- protein5g
- salt0.3glow
Method
step 1
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.
step 2
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.
step 3
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.
