Gooseberries in lime jelly tart

This tart is an exquisite summer tart.  The flavour and sharpness of the gooseberries makes a strong contrast to the flavours and sweetness of the other ingredients.

Preparation Time: 30 Mins

Cooking Time: 40 Mins

Total Time: 2½ Hrs

Ingredients

For 6 servings…

450 gms          Gooseberries  - topped and tailed          

For the pastry

170 gms          Flour  - plain

60 gms            Fat  - goose

20 gms            Lard         

½ tbs             Sugar  - vanilla        

1½ tbs            Water  - icy cold      

For the crème pâtissière

30 cl               Milk         

170 gms          Sugar  - caster        

1                    Vanilla pod  - split    

2                    Egg yolks   

2 tbs               Cornflour   

For the lime jelly

30 gms            Gelatine  - powdered 

480 ml             Water       

110 gms          Sugar  - caster        

2                    Limes  - peel of       

80 ml              Lime juice  

1                    Egg          

60 ml              Sherry       

Method

For the pastry…

Mix all the ingredients except the water.  When well combined, mix in the water so that a good pastry consistency is achieved.  Roll into a ball and put into a fridge for 30 minutes.  Roll out and line a 20 cm flan dish with the pastry.  Blind bake it for 20 minutes at 180°C.  Let it cool.

For the crème pâtissière…

Bring the milk, one third of the sugar and vanilla pod to a simmer in a saucepan.  Do not to boil.

In a large bowl, whisk together the remaining sugar and egg yolks and then beat in cornflour to form a paste.  Whisk about ¼ of the hot milk mixture into egg mixture until it is incorporated and then slowly whisk in remaining hot milk.  Continue whisking until smooth and combined.

Return mixture to saucepan and whisk over low heat until very thick, bring to the boil.  Immediately remove from heat. Pour the mixture into a shallow dish and cover with plastic wrap pressing the plastic directly onto the surface of the custard to avoid a skin forming.  Refrigerate for several hours until cold.  Before using, beat the set custard smooth and glossy.

To make the lime jelly…

Sprinkle the gelatine over a little cold water.  Heat the remaining water, sugar, the lime peel and lime juice in a pan.  Stir in the gelatine until it has dissolved.  Add the white of an egg beaten to a froth, the crushed egg shell of the egg and the sherry.  Whisk well together and allow to boil.  Let it rest off the heat then repeat the boiling process twice.  Let it rest a few minutes, then pour it into a jelly bag and

allow it to drip through.

To prepare the gooseberries…

Put the gooseberries into a pan with a little water.  Bring to the boil and simmer until the gooseberries are tender but do not over-cook them.  Drain and them to cool.

To construct the tart…

Pour the crème pâtissière into the pastry flan and arrange the gooseberries on top.  Just as the jelly starts to set, pour it over the gooseberries.

Wine recommendations

The normal choice would be a sweet white but an aromatic dry white is interesting.

Conventional

     Coteau du Layon

Interesting

     Gewurztraminer doux

     Jurançon doux

     Riesling doux

Adventurous

     Reuilly