Gooseberry tart

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash and clean the gooseberries. Weigh 600 g and mix with jam sugar in a large pot. Leave to stand for about 30 minutes.

2. 2

   Meanwhile, for the short pastry, place flour, sugar, vanillin sugar, salt, 50 g almonds, egg yolk, butter in flakes and 1-2 tbsp. water in a mixing bowl and knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough

3. 3

   Roll out to a circle (approx. 30 cm Ø) between 2 layers of baking paper. Remove the upper layer of baking paper. Pour the dough into a greased tart tin (26 cm Ø) sprinkled with flour and press it down. Prick the base several times with a fork. Chill for about 30 minutes.

4. 4

   Boil up gooseberries and jam sugar while stirring. Cook for 4-6 minutes while stirring until bubbly. Make a gelling test. Remove from the heat, stir in the rest of the gooseberries. Cool down for about 30 minutes, stirring several times

5. 5

   In the meantime, place a large sheet of baking paper on the dough. Pour in the dry heirloom and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower rack for approx. 20 minutes

6. 6

   Remove from the oven, carefully remove the dried peas and baking paper. Sprinkle the base with 25 g almonds. Spread gooseberry jam evenly on top and bake at the same temperature for another 15-20 minutes on the bottom shelf

7. 7

   Remove from the oven, place on a cake rack and allow to cool in the mould. Whip the cream until semi-stiff, while letting bourbon vanilla sugar trickle in. Cut the tart into pieces (it sticks a bit) and arrange on plates with a blob of vanilla cream

8. 8

   waiting time approx. 3 hours

Nutrition Facts

KCAL
400 kcal

CARBS
60 g

FATS
16 g

PROTEINS
3 g