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.
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.
Pre-bake the tart case for about 15 minutes.
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.
Allow to cool slightly before cutting. Can be eaten warm or cold. Serve with cream or ice cream.
Recipe by Jody Spencer
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