Cooking Time: 1 hour plus churning time
1. Start making the sorbet by placing the gooseberries, ginger beer, sugar and glucose in a saucepan. Bring to the boil and simmer for 4-5 minutes. Blend the mixture in a blender until smooth, then pass through a fine sieve and leave to cool.
2. Churn the sorbet in an ice cream maker. When it is ready, transfer the sorbet to a freezerproof container and freeze until ready to serve.
3. Preheat the oven to 180°C/gas mark 4. Start making the pastry by rubbing the butter into the flour. Whisk the eggs and sugar together before adding the salt. Mix the liquid into the flour and bring together to form a ball of pastry, being careful not to overwork. Leave to rest in the fridge for 1 hour.
4. Roll the pastry cut to a thickness of 1/4cm. Line 6 x 8-10cm loose-based tart tins with the pastry, blind bake for 7-8 minutes, then allow to cool.
5. For the gooseberry custard tart mix, place the gooseberries on a baking tray, sprinkle with 30g of the sugar and cook in the oven for 20 minutes/until just tender. Drain off any juices and slice thinly.
6. Mix the double cream and sliced ginger together in a saucepan and bring up to the boil. Separate 1 of the eggs and whisk the other 4 whole eggs with 1 egg yolk and the remaining sugar, then pour the hot cream over the eggs and whisk again.
7. After putting the pre cooked tart shells on a tray, carefully pour the custard tart mixture into the cases. Lower the oven temperature to 170°C/gas mark 3 and bake for 25-30 minutes until the filling is firm in the centre and the top is golden brown.
8. Sprinkle each tart with some caster sugar and brulée with a blow torch. Top each tart with sliced goosberries and a quenelle of the sorbet.
Recipe courtesy of Great British Chefs. For more great summer dessert recipes visit www.greatbritishchefs.com