Gooseberry & vanilla custard tart

• all-butter shortcrust pastry↗250g g
• plain flour↗

  for dusting

• large eggs↗2
• double cream↗200ml ml
• caster sugar↗85g g
• vanilla extract↗1 tsp tsp
• small gooseberry↗300g g

  topped and tailed

• icing sugar↗

  to serve (optional)

Step-by-step instructions

1. 1

   Roll out the pastry on a lightly floured surface until large enough to line a 23cm loose-bottomed tart tin. Trim the excess pastry from around the edge, then line the pastry case with baking parchment, fill with baking beans and chill for 30 mins.

2. 2

   Heat oven to 200C/180C fan/gas 6. Bake the pastry case for 15 mins, then carefully lift out the parchment and beans, and bake for 5 mins more or until biscuity. Meanwhile, beat the eggs, cream, sugar and vanilla together, then strain into a jug.

3. 3

   Scatter the gooseberries into the pastry case, then pour in the vanilla custard mixture. Bake for 35-40 mins until the custard is set and the gooseberries are tender. Cool a little before serving, or cool completely and eat cold, dusted with icing sugar, if you like.