John Myers
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Gooseberry Tart with Vanilla Topping
The perfect gooseberry tart with vanilla topping recipe with a picture and simple step-by-step instructions.
For the dough
- 175 g Flour
- 50 g Sugar
- 1 Vanilla sugar
- 1 Egg
- 75 g Butter
- 1 Pr Salt
For the casting
- 3 Eggs
- 200 g Creme fraiche Cheese
- 1 Pä Vanilla sauce powder for cooking
- 75 g Sugar
also
- 50 g Ground almonds
- 700 g Gooseberries
- Fat for the shape
- For the dough, mix the flour with sugar, vanilla sugar and salt, add the butter and the egg and knead quickly with your fingers. Shape the dough into a ball, then roll it out to the generous size and press it into the greased tart pan. Put in the fridge for 30 minutes.
- Clean and wash the gooseberries, drain well. Beat 1 egg and 2 egg yolks with sugar, the sauce powder and creme fraiche. Beat the egg whites with a pinch of salt until stiff and fold into the egg mixture. Sprinkle the bottom with the almonds, top up with the gooseberries. I mixed some strawberries in between. Pour the topping and bake for 45 minutes at 160 degrees Celsius. Serve lukewarm with ice cream and / or cream.
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