Best 2 Gooseberry Custard Tartlets Recipes
Indulge in the delectable delight of gooseberry custard tartlets, a symphony of flavors and textures that will tantalize your taste buds. These individual tartlets feature a buttery, flaky pastry crust enveloping a velvety smooth custard filling studded with plump, juicy gooseberries. A hint of lemon zest adds a refreshing brightness, while a sprinkling of cinnamon and nutmeg imparts a warm, inviting aroma. With their elegant appearance and irresistible taste, these tartlets are perfect for special occasions or as a delightful afternoon treat. This collection of recipes offers a variety of options to suit different preferences, including a classic gooseberry custard tartlet recipe, a gluten-free version for those with dietary restrictions, and a unique twist with the addition of almonds for an extra nutty flavor. Whether you're a seasoned baker or a novice in the kitchen, these recipes provide clear instructions and helpful tips to guide you in creating these exquisite tartlets.
Here are our top 2 tried and tested recipes!
GOOSEBERRY CUSTARD TARTLETS
Here, handfuls of glossy gooseberries-which are not berries at all, but relatives of tomatillos-settle into custard tarts that are equally appealing for their ease of preparation. The fruit's flavor can vary-some gooseberries are bracing and tangy; others are sweet, reminiscent of apricots, plums, and grapes. Look for gooseberries in farmers' markets and specialty grocers in late June and early July. Or grow them yourself, as Martha does.
Yield makes 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. On a lightly floured surface, roll out dough about 1/8 inch thick. Cut out eight 6-inch rounds, and fit each round into a 4-inch tart pan with a removable bottom. Fold edges under, and press dough into sides of tart pans. Refrigerate or freeze until firm, about 30 minutes.
- Pierce bottoms of shells all over with a fork. Transfer pans to a rimmed baking sheet. Line shells with parchment, and fill with pie weights or dried beans. Bake until pale golden brown, 25 to 30 minutes. Remove weights and parchment. Let cool completely on a wire rack.
- Whisk together whole eggs, egg yolk, and 1/3 cup sugar in a small bowl. Pour in cream, whisking until combined.
- In a separate bowl, toss gooseberries with remaining 1/4 cup sugar. Pile sugar-covered gooseberries into tart shells (a scant 1 cup per tart), and slowly pour in custard (about 1/4 cup per tart). Dip a pastry brush into each custard filling, and lightly brush onto edges of shell. Sprinkle tops evenly with sugar.
- Bake until custard is just set and gooseberries are soft, about 35 minutes. Transfer tartlets to a wire rack to cool 15 minutes. Serve warm.
GOOSEBERRY TART
For the prettiest presentation, use a combination of green (1 cup) and red gooseberries (2 1/2 cups). Currant jelly yields a dessert that's quite tart, so if you want to go slightly sweeter, try apricot. Either way, serve with dollops of freshly whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 5h10m
Yield Makes one 10-inch tart; Serves 10 to 12
Number Of Ingredients 12
Steps:
- Pate Sucree:Pulse flour, sugar, and salt in a food processor until combined. Add butter and pulse just until mixture resembles coarse meal. Add yolks and drizzle 2 tablespoons cream evenly over mixture; pulse just until dough begins to come together, no more than 30 seconds. If dough is too dry, add remaining cream, 1 tablespoon at a time, and pulse. Divide dough in half, pat each half into a disk, and wrap in plastic. Refrigerate at least 1 hour and up to 2 days, or freeze up to 3 months (thaw in refrigerator overnight before using).
- Tart:Preheat oven to 375 degrees. Place a foil-lined baking sheet on bottom rack. On a lightly floured surface, roll out one disk of dough to a 13-inch round, about 1/8 inch thick (reserve remaining disk for another use). Fit into a 10-inch fluted tart pan with a removable bottom. Trim edges flush with rim. Refrigerate 15 minutes.
- Cut 1/2 cup gooseberries in half and squeeze to release a little liquid. Toss all gooseberries with sugar, cornstarch, and salt. Spread evenly into chilled crust.
- Bake until bubbling in center and some of the fruit is blackened on top, 1 hour, 15 minutes to 1 hour, 30 minutes. Transfer to a wire rack; let cool 2 hours. In a small saucepan, heat jelly until melted. Brush over gooseberries; let set, about 15 minutes.
Tips:
- Use fresh gooseberries for the best flavor. If they're not available, you can use frozen or canned gooseberries, but be sure to thaw and drain them before using.
- To make the custard, use full-fat milk and eggs. This will give the custard a rich and creamy texture.
- Don't overcook the custard. It should be thick and creamy, but not too thick.
- If you don't have a pastry bag, you can use a zip-top bag with the corner snipped off to pipe the custard into the tartlets.
- Serve the tartlets warm or cold. They're also delicious the next day.
Conclusion:
Gooseberry custard tartlets are a delicious and easy-to-make dessert. They're perfect for a special occasion or a simple weeknight treat. The combination of tart gooseberries and creamy custard is sure to please everyone. So next time you're looking for a delicious and impressive dessert, give these gooseberry custard tartlets a try.
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