Recipe by Thulisa Martins
Almond, apple and gooseberry tarts
- 500g shortcrust pastry
- 250ml (1 cup) fresh double cream
- 60g castor sugar
- 4 large egg yolks
- 5ml (1 tsp) almond extract
- 50g almond flakes, toasted
- 100g fresh gooseberries, halved + extra, to garnish
- 1 Granny Smith apple, peeled, cored and thinly sliced
- gooseberry leaves, to garnish (optional)
Preheat the oven to 180°C. Roll the pastry flat to fill 6 tartlet tins. Trim the edges with a knife, prick the bases with a fork and refrigerate, 10 minutes.
Cut 15cm squares of baking paper and line the base of each individual tartlet before filling with dried beans. Place the tartlet tins on a baking tray and blind bake until the edges start turning a pale brown, 15 – 20 minutes. Remove the beans and baking paper.
Heat the double cream in a saucepan over low heat, 3 minutes, being careful not to let it boil. Remove from heat.
In a blender, blitz together the sugar and egg yolks, and then slowly pour in the cream while blending. Add the almond extract and continue to blend until mixed through. Set aside.
Layer the bottom of the pastry cases with almond flakes and gooseberries and pour over the egg and cream mixture. Place the apple slices on top and bake until the custard has set, 30 minutes. Remove from the oven and let the tartlets rest, about 10 minutes.
Garnish with the extra fresh gooseberries and gooseberry leaves, if desired.