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Gooseberry custard tartlets
Makes 12-16 Desserts and puddings
Ingredients
- 2 egg yolks
- 2 whole eggs
- 300ml double cream
- 50g caster sugar
- 3tbsp elderflower cordial
- 200g gooseberries, topped and tailed
For the pastry
- 175g butter, softened
- 50g caster sugar
- 1 egg yolk
- 250g plain flour
Equipment
- 6cm fluted tartlet tins 2.5cm deep
Method
For the pastry, cream the butter and sugar together until light and fluffy. Stir in the egg yolk until fully combined. Lightly fold in the flour, until the mixture forms a soft smooth dough. Roll the mixture out to a thickness of about 2mm, and cut out rounds, about 7cm in diameter. Line the tartlet tins, taking care to press the mixture into the corners. Refrigerate for 30 minutes.
Preheat the oven to180°C/350°F/Gas 4. Beat the egg yolks and whole eggs and cream together until smooth. Stir in the sugar and elderflower cordial. Remove the tartlet tins from the fridge and set them on a flat oven tray. Scatter a few gooseberries evenly across the base of each tartlet tin and carefully divide the custard mix between the cases, spooning the mixture carefully over the gooseberries. Bake for about 25 minutes, until the filling is set and golden. Leave to cool, turn out of the tin and serve with ginger and honey tea.
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