Gooseberry cream tart with spelt pastry

    30 min

    The base of this tart is made of wholegrain spelt flour and oats, which gives this pie a nutty taste but it is actually nut-free. If you bake this pie for eaters who need to avoid dairy, you can skip the cream topping and serve the cream on the side.

    4 people made this

    Serves: 12 

    • For the base
    • 150g wholegrain spelt flour
    • 50g porridge oats
    • 1/2 teaspoon baking powder
    • 4 teaspoons vanilla sugar
    • 1 pinch salt
    • 100g cold-pressed coconut oil, softened
    • 2 egg whites
    • For the topping
    • 250g to 300g gooseberries, fresh or frozen (enough to cover the base)
    • 100g demerara sugar
    • 1 tablespoon cornflour
    • 200ml double cream
    • vanilla sugar to taste

    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.

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