Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Gooseberry Custard Tartlets Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Yield: 8 Handfuls of glossy gooseberries settle into custard tarts. Their flavor can vary; some gooseberries are bracing and tangy, while others are sweet, reminiscent of apricots, plums, and grapes. Ingredients All-purpose flour, for dusting Pate Brisee 2 large eggs, plus 1 large egg yolk ⅓ cup plus ¼ cup sugar, plus more for sprinkling 1 cup heavy cream 8 cups fresh green gooseberries (about 4 pints), trimmed Directions Preheat oven to 350 degrees with rack in center. On a lightly floured work surface, roll out dough to about 3/8 inch thick. Cut out eight 7-inch rounds, and transfer each round to a 4-inch round tart pan with a removable bottom. Fold edges under, and press dough into sides and corners of tart pans. Chill in freezer until firm, about 15 minutes. Prick bottoms of shells all over with a fork. Transfer to a rimmed baking sheet. Line each shell with parchment, and fill with pie weights or dried beans. Bake until pale golden brown, 25 to 30 minutes. Remove parchment and weights. Let cool completely on a wire rack. Preheat oven to 350 degrees. Whisk eggs, yolk, and 1/3 cup sugar in a small bowl. Pour in cream, whisking until combined. Toss gooseberries with remaining 1/4 cup sugar in a medium bowl. Pile sugar-covered gooseberries into tart shells (a scant 1 cup per tart), and slowly pour in custard (about 1/4 cup per tart). Dip a pastry brush into each custard filling, and lightly brush onto edges of shell. Sprinkle tops with sugar. Bake, rotating halfway through, until custard is just set and gooseberries are soft, about 35 minutes. Transfer to a wire rack to cool 15 minutes. Serve warm. Rate it Print