Gooseberry tart with crème fraîche vanilla glaze

Name: Gooseberry tart with crème fraîche vanilla glaze
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 175 g Flour; 1 pinch Salt; 2 packages Vanillin sugar; 150-175 g Sugar; 4 Eggs (size M); 75 g Butter; 400 g green and red gooseberries; 200 g Fresh cream; 1 package Sauce powder "Vanilla flavor; 50 g crushed almonds; 7-10 Tbsp Flour; 7-10 Tbsp Fat and flour

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

175 g Flour
1 pinch Salt
2 packages Vanillin sugar
150-175 g Sugar
4 Eggs (size M)
75 g Butter
400 g green and red gooseberries
200 g Fresh cream
1 package Sauce powder "Vanilla flavor
50 g crushed almonds
7-10 Tbsp Flour
7-10 Tbsp Fat and flour

Directions

1
For the base, place flour, salt, 1 packet of vanilla sugar, 75 g sugar, 1 egg and butter in flakes in a mixing bowl. Knead with the dough hook of the hand mixer. Then knead with your hands to a smooth dough
2
Roll out the dough into a circle (approx. 30 cm in diameter) on a floured work surface. Carefully place the dough into a well greased tart mould (with lift-off base, 26 cm Ø) sprinkled with flour. Press down the edge and base. Prick the base several times with a fork. Chill for about 30 minutes.
3
In the meantime wash the gooseberries, drain them in a sieve and clean them. For the icing crème fraîche, put 75-100 g sugar, 1 packet of vanillin sugar, sauce powder and 3 eggs into a mixing bowl and mix with the whisks of the hand mixer until smooth
4
Sprinkle the soil evenly with almonds. Spread gooseberries on top. Pour over the top and bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) bottom rack for 45-55 minutes. Remove from the oven, place on a cake rack and allow to cool. Serve with whipped cream