Gooseberry Meringue Tart And Childhood Memories. Hello friends. Gooseberry meringue tart anyone? Great for afternoon tea.
I remember having lots of gooseberry trees at the bottom of our garden as a child. My friends and I use to sneak down to the bottom of the garden, pick them off the trees and eat them.
I can not remember what they tasted like. I think we use to eat them before they were ripe and I remember them being very soar. I wonder if we had belly ache the next day? It never stopped us from eating more if we did!!
It must be over 30 years since I last tried one. Today I am sharing a guest post, a Gooseberry Meringue Tart. I need to go get some gooseberries now!
Gooseberry Meringue Tart And Childhood Memories:
Use gooseberries in this recipe to add an exciting twist to a classic British tart.
How To Make Gooseberry Meringue Tart:
You will need:
375g shortcrust pastry
400g fresh gooseberries
50g caster sugar
3 tbsp cornflour
4 egg yolks
75g unsalted butter
100g Rachel’s gooseberry yogurt
4 egg whites
115g caster sugar
115g icing sugar
Makes: 22cm tarts serving 6-8 or 6 individual tarts 10cm each
Preparation time: 40 mins
Cooking time: 1 hour
Gooseberry Meringue Tart Method:
1.) Pre-heat the oven to 200C/400F/Gas Mark 6. Lightly grease the tart case and line with pastry. Chill the pastry for ten minutes in the fridge as this will prevent the pastry shrinking.
2.) Meanwhile cut out a sheet of parchment paper or greaseproof paper the same size as the tart, crumple and place inside the tart case. Pre-bake with baking beans for 20 minutes or until the pastry is crisp and lightly browned.
3.) To make the filling, add the gooseberries together with the sugar and 250ml of water in a pan and simmer until the fruit is soft. Drain the liquid off and reserve the gooseberries. Use the liquid to make a paste with the cornflour and stir this on the heat until it thickens. Beat in the egg yolks and butter. Allow to cool slightly and add the yogurt, then stir. Re-add the gooseberries and stir again. Pour the mixture into the tart case.
4.) Beat the egg whites until stiff. Add the caster sugar in three stages on full mixer speed. When the caster sugar is all incorporated, fold in the icing sugar in two stages with a metal spoon or spatula.
5.) Pipe or spoon the meringue on top of the filling. Bake on 150C/300F/Gas Mark 2 for 30/ 40 minutes until lightly brown and crisp.
This method will ensure a crispy meringue which doesn’t weep.
What do you think of this How To Make Gooseberry Meringue Tart? Fancy making this recipe?
*Recipe and photography by Rachel’s* *No Payment was received*
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