Recipe: Gooseberry and elderflower tart

Gooseberries arrive for only a brief moment each summer, bringing their distinctive sharpness and vibrant flavour to the kitchen. Paired with fragrant elderflower and a rich baked custard, this tart is a celebration of the season’s best ingredients. Our chef, Will Keeble, shares the recipe.

Ingredients & Method (Serves 8–10)

For the sweet pastry

250g unsalted butter

175g icing sugar

2 eggs

400g plain flour

Pinch of salt

Cream together the butter and icing sugar until smooth, taking care not to overwork the mixture.

Slowly add the eggs, followed by the flour and salt. Mix until the dough just comes together. Turn out onto a work surface, bring together by hand and wrap well. Chill for at least 30 minutes before rolling.

Line a tart tin with the pastry and lightly prick the base with a fork. Line with baking paper and fill with baking beans.

Bake at 170°C for 10–15 minutes, until lightly golden around the edges. Remove the paper and beans, then return to the oven for a further 5 minutes until the base is dry and crisp.

Allow to cool completely.

For the elderflower custard

500g double cream

250g whole milk

8 egg yolks

2 whole eggs

120g caster sugar

120ml elderflower cordial

Zest of 1 lemon

Pinch of sea salt

Heat the cream, milk and lemon zest until just below simmering. Whisk together the egg yolks, whole eggs, sugar and salt until combined. Pour the warm cream mixture onto the eggs while whisking continuously. Stir through the elderflower cordial and pass through a fine sieve.

Set aside until ready to assemble.

For the gooseberry compote

250g gooseberries, topped and tailed

50g caster sugar

20g water

Zest of ½ lemon

5g lemon juice

Combine all the ingredients in a saucepan and cook gently for 7–8 minutes until the fruit begins to burst and the juices become syrupy. Lightly crush with the back of a spoon, leaving some whole pieces throughout.

Cool completely before using.

Assemble & bake

Spread the gooseberry compote evenly across the base of the baked tart shell. Carefully pour over the elderflower custard until the tart is nearly full. Bake at 110–120°C until the custard is just set with a slight wobble at the centre.

Allow to cool, then chill overnight.

For the Italian meringue

150g egg whites

300g caster sugar

75g water

Bring the sugar and water to 121°C. When the syrup reaches 115°C, whisk the egg whites to soft peaks. With the mixer running, slowly pour in the hot syrup and continue whisking until the meringue is thick, glossy and completely cool.

Transfer to a piping bag.

For the vanilla oat crumble

100g unsalted butter

100g plain flour

80g oats

80g light brown sugar

30g demerara sugar

2g sea salt

Seeds from 1 vanilla pod, or 1 tsp vanilla paste

Mix together the flour, oats, sugars, salt and vanilla. Rub in the butter until a rough crumble forms. Spread onto a lined baking tray and bake at 160°C fan for 15–20 minutes, stirring once during cooking, until evenly golden.

Cool completely before serving.

For the whipped crème fraîche

250g crème fraîche

100g double cream

Whisk together until thick enough to hold soft peaks. Keep chilled until needed.

To serve

Serve a generous slice of tart topped with lightly torched Italian meringue. Scatter the vanilla oat crumble alongside and finish with a quenelle of whipped crème fraîche.

Best enjoyed outdoors with good company and a glass of something cold!