Since moving to Germary, I've come to love shopping at the local markets and grocery stores. A while back I stumbled across these golden little gems, that us Americans refer to them as Gooseberries. Where as the Germans call them Physalis. They are quite tasty on their own, but I really wanted to find a recipe to try. Thanks to Pinterest, yet again, I discovered one!
My little sous chef would sneak a few while we were de-tailing them.
On to making the tart shell
Recipe from Good Food
What you need:
250 g all-butter shortcrust pastry
all purpose flour for dusting
2 large eggs, room temperature
200 ml double cream
85 g granulated sugar
1 tsp vanilla extract
300 g small gooseberries, topped and tailed
powder sugar for garnish
How to make it:
Roll out the pastry on a lightly floured surface until large enough to line a 23cm loose-bottom tart pan.
Trim the excess pastry from the around the edge, then line the pastry case with baking parchment paper, fill it with baking beans and chill in the refrigerator for 30 minutes.
Heat the oven to 200˚C (about 400˚F).
Bake the pastry case for 15 minutes, then carefully life out the parchment paper and beans, and bake for another 5 minutes or until biscuity.
Meanwhile, beat the eggs, cream, sugar, and vanilla together, then strain into a bowl.
Scatter the gooseberries into the pastry shell, then pour in the vanilla custard mixture.
Bake for 35-40 minutes until the custard is set and the gooseberries are tender.
Cool a little before serving.
Dust with powder sugar then ENJOY!