Gooseberry cream tart with spelt pastry

Method
Prep:30min  ›  Ready in:30min 

1. Preheat the oven to 180 C / Gas 4. Grease a 23cm springform tin.
2. Place the flour, oats, baking powder, vanilla sugar and salt in the food processor fitted with a blade. Process with the pulse function until the mix acquires a sandy consistency. If the coconut oil is hard, briefly warm it in the microwave. Add it to the dough together with the egg whites and pulse until evenly mixed and holding together as a ball. If you do not have a food processor, you can also mix all the base ingredients except the oats with an electric mixer, then add the oats and mix to combine. The base will have a a slightly coarser consistency.
3. Distribute the base in the prepared tin and gently press it down with your hands, forming a 2cm edge all around.
4. Put the gooseberries in a saucepan with the sugar, cover and slowly warm at very low heat until the sugar has completely dissolved ad the gooseberries have released some juice. Do not let it boil, the gooseberries should still be whole and intact.
5. Drain the gooseberries and reserve the juice. Distribute the gooseberries over the base. Dilute the cornflour in 2 tablespoons water and whisk into the gooseberry liquid. Cook, whisking, until it thickens and looks clear and no longer opaque. Immediately spread the hot mix over the gooseberries.
6. Bake the tart in the preheated oven until the base is slightly browned, about 45 minutes. Remove from the oven and let cool for a few minutes, then carefully remove the springform rim.
7. Let the tart cool completely. Whip the cream and sweeten with vanilla sugar to taste. Spread evenly over the gooseberries and serve right away or refrigerate until serving.