Gooseberry tart with crème fraîche vanilla glaze

Name: Gooseberry tart with crème fraîche vanilla glaze
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 7-10 Tbsp some + 75 g cold butter; 7-10 Tbsp some + 175 g flour; 75 g + 75-100 g sugar; 2 packages Vanilla sugar; 7-10 Tbsp Salt; 800 g Gooseberries (e.g. green and red); 200 g Fresh cream; 1 package Vanilla sauce powder; 3 Eggs (Gr. M); 50 g crushed almonds

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

7-10 Tbsp some + 75 g cold butter
7-10 Tbsp some + 175 g flour
75 g + 75-100 g sugar
2 packages Vanilla sugar
7-10 Tbsp Salt
800 g Gooseberries (e.g. green and red)
200 g Fresh cream
1 package Vanilla sauce powder
3 Eggs (Gr. M)
50 g crushed almonds

Directions

1
Grease a tart mould with a lifting base (26 cm Ø) well and dust with flour. For the shortcrust 175 g flour, 75 g sugar, 1 packet of vanilla sugar, 1 pinch of salt, 75 g butter in pieces and 4-6 tbsp ice-cold water, first with the dough hooks of the mixer, then quickly knead into a smooth dough with your hands.
2
Roll out the dough on a little flour until round (approx. 30 cm Ø). Put it into the tart tin, press the rim. Prick the base several times with a fork. Cover and chill for about 30 minutes.
3
For the topping, wash the gooseberries, drain well in a sieve and clean. Mix the crème fraîche, 75-100 g sugar, 1 packet vanilla sugar, sauce powder and eggs with the whisks of the mixer until smooth.
4
Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Sprinkle the base evenly with almonds. Spread gooseberries on top. Pour the icing over it. Bake in the hot oven on the lowest shelf for 45-55 minutes.
5
Remove from the oven and let it cool down. Whipped cream tastes good with it.