Buttermilk tart with gooseberries

Ingredients for 1 servings:

• 100 g butter, cold
• 70 g sugar
• 1 egg(s)
• 1 pinch of salt
• 200 g flour
• 2 tbsp almonds, ground
• 400 g gooseberries
• 1 lemon(s), untreated
• 3 eggs
• 200 g sugar
• 2 packets of vanilla sugar
• 1 pinch of salt
• 50 g flour
• 250 ml buttermilk
• 70 g crème fraîche
• Butter for the mold
• powdered sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 55 minutes

For the shortcrust pastry, knead all ingredients together, wrap in cling film, and chill for about 30 minutes. Preheat the oven to 175°C. Grease a 24 cm springform pan. Roll out the dough on a floured work surface. Line the base of the springform pan with the dough and form a small rim. Prick the base several times with a fork. Pre-bake on the middle rack for about 10 minutes, then remove and let cool. Reduce the oven temperature to 150°C. For the topping, wash the gooseberries and pat dry. Wash the lemon in hot water, dry it, and grate 1 teaspoon of the zest. Beat the eggs, sugar, and vanilla sugar until frothy. Stir in the lemon zest and salt. Gradually add the flour and mix well. Add the buttermilk and crème fraîche. Spread the berries on the baked shortcrust pastry base and pour the topping over it. Bake on the middle rack for about 45 minutes.