For the pastry
200g plain flour
50g caster sugar
For the filling
450g gooseberries, topped and tailed
5tbsp. elderflower cordial
2 whole eggs plus 2 egg yolks
450ml double cream
150g caster sugar
For the sauce
3tbsp. elderflower cordial
To make the pastry, place the flour and caster sugar in a large bowl and rub in the butter until the mixture looks like breadcrumbs. Add the eggs and stir in, then use your hands to bring the pastry together into a ball. Wrap in cling film and set aside in the fridge to chill for 30 minutes
For the filling, place the gooseberries and elderflower cordial in a solid steam container and cook for 2 minutes at 100°C until the gooseberries are just tender and still holding shape. Pour the gooseberries into a sieve with a bowl underneath to catch the juice. Reserve the juice and allow the gooseberries to cool. If a Miele Steam Oven is not available, place the gooseberries and cordial in a saucepan and cook on a low heat for 3 – 4 minutes.
On a floured surface, roll out the pastry and use it to line a 25cm diameter, loose-bottomed, deep flan tin. Spread the cooled gooseberries across the pastry base. Whisk together the eggs, egg yolks, milk, double cream and sugar and add in a generous grating of nutmeg. Carefully pour this custard over the gooseberries into the flan case.
Transfer the tart to a Miele Oven, shelf position 1. Bake using the Intensive Bake function at 160°C for 30 – 35 minutes until the pastry is cooked and the custard is just set. It should still have a slight wobble in the centre. Allow to cool and then chill overnight in the fridge.