Method
Preheat the oven to 170C.
Grease and flour a 8 inch fluted tart tin. Roll the pastry out to the size of the tin (leave a little excess to allow for shrinkage). Line with baking parchment and fill with baking beans or rice. Blind bake the tart for 20 minutes, then remove the beans brush with a little egg white and bake for a further 20 minutes or until lightly golden.
Trim the edges to neaten to pastry. (optional)
Place the gooseberries in a small saucepan with a splash of water (2 tbsp) and cook for 6-7 minute or until soft. Sieve through a fine mesh strainer pushing the pulp with the back of a spoon.
Combine the sieved gooseberry with the remaining curd ingredients (except the butter) and whisk well.Place this mixture in a heat proof bowl over a pan of simmering water, whisk until thickened and curd like.
Then one cube at a time, incorporate the butter whisking well after each addition.
Allow to cool slightly then pour into the tart case. Allow to set in the fridge for at least 6 hours.
Dust with icing sugar and serve with extra gooseberries.
TIP: Halve the gooseberries, place them in 2 tbsp of cordial and microwave on medium high for 1 - 2 minutes to soften.
