Gooseberry, lemon and elderflower tart

This 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.

This recipe was kindly given to us by Jess Noy at The Gamekeepers Daughter, an award-winning chef who runs Takeout Thursdays: weekly full-meal takeaway of varying menus inspired by street food from around the world. Takeaways are available to collect every Thursday 4-8pm from Chelmondiston near Ipswich. Jess also caters events, specialising in game and foraged food.

Serves 8-10.


  • 500g of sweet shortcrust pastry
  • Egg white
  • Icing sugar for dusting
  • 50g gooseberries lightly poached in elderflower cordial (see below)


  • 150g ripe gooseberries
  • 1 tbsp elderflower cordial/syrup
  • 1 large lemon (zest and juice )
  • 8 large egg yolks
  • 50g golden caster sugar
  • 100g good honey
  • 200g cold unsalted butter cubed


  1. Preheat the oven to 170C.
  2. Grease and flour a 8 inch fluted tart tin.
  3. 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 for 20 minutes, then remove the beans.
  4. Brush with a little egg white and bake for a further 20 minutes or until lightly golden.
  5. Trim the edges to neaten to pastry (optional).
  6. To make the curd: 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.
  7. Combine the sieved gooseberry with the lemon, egg yolk, sugar and honey. and whisk well.
  8. Place this mixture in a heat proof bowl over a pan of simmering water, whisk until thickened and curd-like.
  9. Then one cube at a time, incorporate the butter, whisking well after each addition.
  10. Allow to cool slightly then pour into the tart case. Allow to set in the fridge for at least 6 hours.
  11. 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.

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