Ingredients

For the base

  • 225g plain flour
  • 50g oats
  • 50g desiccated coconut
  • 150g sugar
  • 150g butter, melted

For the filling

  • 300g gooseberries
  • 85g sugar
  • 2 large eggs
  • 200ml double cream
  • 5cm piece of ginger, peeled and grated

Method

  1. Grease a 20cm tart tin. In a bowl, mix the dry base ingredients. Stir through the melted butter and press into the tin. Chill in the fridge.
  2. Preheat the oven to 180˚C/160˚ fan-assisted/gas mark 4. In a bowl, mix the sugar, eggs, double cream and grated ginger. Mix thoroughly.
  3. Pre-bake the tart case for about 15 minutes.
  4. Remove from the oven, scatter the gooseberries over the base, then pour over the ginger custard, and bake for 35–40 mins or until the custard is set.
  5. Allow to cool slightly before cutting. Can be eaten warm or cold. Serve with cream or ice cream.
Jody Spencer
Originally from New Zealand, Taste Buds' chef Jody Spencer has worked in a variety of establishments over the past 15 years, including a Michelin star restaurant in Kent. She lives in Ashburton.

Published 23 April 2018

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