Skip to content
Back Back to Insurance menu Go to Insurance
Back Back to Holidays menu Go to Holidays
Back Back to Saga Magazine menu Go to Magazine
Search Magazine

Gooseberry custard tart with gooseberry and ginger sorbet

Nathan Outlaw / 01 July 2013

The glorious British gooseberry season runs from late May through to August - plenty of time to make this scrumptious summer tart by Nathan Outlaw.

Gooseberry custard tart
Nathan Outlaw's gooseberry tart with gooseberry and ginger sorbet. Photograph © David Griffen.

Cooking time

1 hour plus churning time




For the gooseberry and custard tart

  • 150g of butter
  • 375g of plain flour
  • 3 eggs
  • 150g of icing sugar
  • 1 pinch of salt
  • 100g of gooseberry
  • 135g of caster sugar, a little extra to brûlée
  • 225ml of double cream

For the gooseberry and ginger sorbet

  • 12g of root ginger, thinly sliced
  • 5 eggs
  • 250g of gooseberry
  • 250ml of ginger beer
  • 100g of caster sugar
  • 100g of liquid glucose


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


Saga Magazine is supported by its audience. When you purchase through links on our site or newsletter, we may earn affiliate commission. Everything we recommend is independently chosen irrespective of affiliate agreements.

The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.