Gooseberry Curd Tart.

Gooseberry Curd Tart.

Sweet, ginger biscuit base is the perfect accompaniment to the very sharp gooseberry curd (sugar seems to have no effect!) The very first taste makes you wince but you'll soon get used to the taste and it's one delicious tart! I am super happy with my newest invention.

Equipment:

25cm loose bottomed tart tin.

   For the base.

In a food processor, put in,

-300g ginger biscuits.

Process the biscuits until fine breadcrumbs form. Tip into a large bowl, add

-120g melted butter.

Stir well to combine. 

Press the mixture into the base and sides of the tin. 

Refrigerate until needed.

   The gooseberry curd.

In a large heatproof bowl, put in

-200ml, put in,

-a small heatproof bowl with 2tbsp hot water, add

-12g gelatine granules.

Stir the gelatine until dissolved.

Leave to stand in the hot water bath.

In a heatproof bowl, put in,

-6 egg yolks, whisk well.

In a large saucepan, put in,

-800g topped and tailed gooseberries,

-200g caster sugar,

-pinch of salt.

Cook, stirring occasionally on low heat, until the fruits have broken down, add

-150g chopped butter.

Cook, stirring until the butter has melted.

Spoon 1/2 cup of hot mixture on the egg yolks.

You need to be whisking all the time. Continue to add hot syrup this way until at least 2 cups have been used. This is to stop the egg mixture curdling. Then add all the liquid.

Pour the mixture back into the saucepan, cook, stirring, until the sauce has thickened, around 10 minutes, add

-gelatine.

Stir well to combine.

Leave to cool for around 30 minutes.

Pour into the tart case.

Refrigerate for around 2 hours or until set.