Gooseberry Cheese Tart Recipe

This interesting recipe is a cross between a tart and a cheesecake and is very easy to make. You could use it for other fruits too!

Ingredients

500 g (1 lb) gooseberries, topped and tailed
250 g (8 oz) shortcrust pastry
170 g (6 oz) cream cheese
100 g (3½ oz) caster sugar
2 eggs
2 tbsp milk
2 tbsp flaked almonds
1 tbsp honey


Instructions

Line a 9″ (22 cm) flan dish with the pastry. Pierce holes in the bottom of the pastry with a fork. Cover the pastry with greaseproof paper, pour in some dried pulses and bake at 190ºC for 10 minutes.
Remove the paper and pulses from the flan dish and bake the pastry at 190°C for a further 5 minutes.
Mix together the cream cheese, sugar and milk. Beat the eggs and add them into the cheese together with the honey. Mix well until you produce a smooth custard.
Pour the goosberries into the pastry case and spread around to make a single layer of fruit. Eat any gooseberries that don’t fit.
Pour the custard onto the goosberries and sprinkle with flaked almonds.
Bake in the oven at 190°C for 35 minutes. Allow to cool before serving.

Titli's Tips
I prefer this tart cold with cream or ice cream. The gooseberries I used were quite ripe and sweet, but I suspect it would work with “early” gooseberries too.