Food Review

Recipe: How to make the most delicious gooseberry and elderflower tart


With July marking the peak season for green gooseberries, which are the best kind to cook with, now is the time to head to the kitchen to start making some wonderful sweet treats with this delightful fruit.

Whether you’ve got homegrown produce or have picked up gooseberries from the local farm shop or grocers, try out this delicious tart recipe by Miele which combines the flavours of juicy in-season gooseberries and fragrant elderflower with a crisp and flaky crust and creamy custard filling.

Ingredients (Serves 12)

For the pastry

200g plain flour

50g caster sugar

100g butter

1 egg plus 1 yolk

For the filling

450g gooseberries, topped and tailed

5tbsp elderflower cordial

2 whole eggs plus 2 egg yolks

150ml milk

450ml double cream

150g caster sugar

Grating of nutmeg

gooseberry and ederflower tart
Image credit: Miele Der Kern

For the sauce

3tbsp elderflower cordial

25g caster sugar


1. To make the pastry, place the flour and caster sugar in a large bowl and rub in the butter until the mixture looks like breadcrumbs. Add the eggs and stir in, then use your hands to bring the pastry together into a ball. Wrap in cling film and set aside in the fridge to chill for 30 minutes

2. For the filling, place the gooseberries and elderflower cordial in a solid steam container and cook for 2 minutes at 100°C until the gooseberries are just tender and still holding shape. Pour the gooseberries into a sieve with a bowl underneath to catch the juice. Reserve the juice and allow the gooseberries to cool. If a Miele steam oven is not available, place the gooseberries and cordial in a saucepan and cook on a low heat for 3 to 4 minutes.

3. On a floured surface, roll out the pastry and use it to line a 25cm diameter, loose-bottomed, deep flan tin. Spread the cooled gooseberries across the pastry base. Whisk together the eggs, egg yolks, milk, double cream and sugar and add in a generous grating of nutmeg. Carefully pour this custard over the gooseberries into the flan case.

4. Transfer the tart to an oven, on the highest shelf at 160°C for 30 to 35 minutes until the pastry is cooked and the custard is just set. If using a Miele oven, bake using the intensive bake function. It should still have a slight wobble in the centre. Allow to cool and then chill overnight in the fridge.

5. Pour the reserved juice into a small saucepan and add the elderflower cordial and caster sugar. Bring up to the boil and simmer gently to create a slightly thickened syrup. Taste to check whether a little more sugar is required. Set aside and allow to cool. Serve the tart with the sauce on the side.

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