Taste Buds magazine logo
Gooseberry and ginger custard tart recipe

Gooseberry and ginger custard tart

Try this delicious, seasonal dessert


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


  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.

Recipe by Jody Spencer

Taste Buds chef: Jody Spencer

About Taste Buds magazine

Taste Buds is published by We Make Magazines, a family-owned Devon company. Taste Buds is produced using Devon-based writers, chefs, photographers and sales team. It is printed on environmentally friendly paper.

… just like the food we write about, Taste Buds is lovingly made using the finest local ingredients!

Tell us what you think…

Taste Buds is your magazine. If you know of a business that you would like to share with other readers we would love to hear from you.

Publishing Enquiries
Jeff Cooper: 01626 871161

Editorial Enquiries
Jennie Cooper: 01626 871161

Advertising Enquiries
Julie Hutchins: 07843 621463

Prefer Print?

The MayJune 2020 issue of Taste Buds is out now