Gooseberry & vanilla custard tart - Good Food Middle East
Roll out a shortcrust pastry base and fill with wobbly custard, dotted with seasonal fruit
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Cooking tools:
- Tart pan
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Spoon
Ingredients
- 250g all-butter shortcrust pastry
- plain flour, for dusting
- 2 large eggs
- 200ml double cream
- 85g caster sugar
- 1 tsp vanilla extract
- 300g small gooseberries, topped and tailed
- icing sugar, to serve (optional)
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