Gooseberry and Elderflower Tart

Tart in-season gooseberries and fragrant elderflower are a perfect match for this delicious tart. Using our Intensive Bake function ensures the pastry is crisp and flaky, while the custard filling is deliciously creamy with a slight wobble

Ingredients

Serves 12

For the pastry

  • 200g plain flour

  • 50g caster sugar

  • 100g butter

  • 1 egg plus 1 yolk

For the filling

  • 450g gooseberries, topped and tailed

  • 5tbsp. elderflower cordial

  • 2 whole eggs plus 2 egg yolks

  • 150ml milk

  • 450ml double cream

  • 150g caster sugar

  • Grating of nutmeg

For the sauce

  • 3tbsp. elderflower cordial

  • 25g caster sugar

Method

  1. 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

  2. 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.

  3. 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.

  4. 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.

  5. Pour the reserved juice into a small saucepan and add the elderflower cordial and caster sugar. Bring up to the boil and simmer gently to create a slightly thickened syrup. Taste to check whether a little more sugar is required. Set aside and allow to cool. Serve the tart with the sauce on the side.

About the Author

Every member of the Miele Team is a passionate home economist and an expert in their field, striving to provide cooking inspiration and knowledgeable product advice.

Planning Your Kitchen?

Discover the precision and accuracy of Miele with a complimentary 5 course taster menu that brings the appliances to life.

Book Now

×
Be first in the know

Join us. Create your dream kitchen with essential expert advice that will inspire. Beautiful kitchens, the latest technology and mouth-watering recipes specially selected for you and delivered as a fantastic newsletter.

By clicking 'Subscribe' you confirm that you have read and accepted our Terms & Conditions, Privacy Policy and Cookie Policy