A vibrant lemon tart flavoured with new season gooseberries and foraged elderflower makes the perfect light summer dessert. Garnish with elderflower sprigs and extra gooseberries (I like to lightly poach mine in elderflower cordial).
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.