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| I forgot to take a picture while it was sexy, so here is a slightly squished day-old piece. Still fantastic tasting, but the fruit has slid around and its not gorgeous...more for the baker! Gooseberry Cream Tart Tart shell: Makes one 9-inch false bottom tart shell Combine 1/4lb (one stick) of slightly softened butter, 5 tablespoons of confectioner's sugar, one and a half tablespoons of shortening, a dash of salt and 1 cup of flour until an even consistancy is reached, then add the yolk of one large egg, and mix until a soft, goopy dough is formed. Press into the tart pan leaving it slightly raised around the edges. Bake at 300 degrees Fahrenheit for 40 minutes. Allow to cool completely. Poached Gooseberries: I really like sour and tart flavors, but you may have to increase the sugar content for some people.Chop one quart of gooseberries (true gooseberries, not cape gooseberries or anything else called a gooseberry) into equal size pieces. Usually in half lenghtwise suffices, but I use a mixture of invicta, pixwell and hinnomaki red, which are very different sizes (and colors), so I chop them finer. Add the zest of half of a lemon, four finely shredded large leaves of lemon balm, 1oz of blackberry brandy, a dash of freshly grated nutmeg, 1/2 tsp lemon juice and 1 cup of sugar to a saucepan, heat slowly to boiling, simmer for 5 minutes. Transfer pan to fridge, let sit at least one hour. Cream cheese layer: Drain fruit, reserving syrup. Beat together 8oz of softened cream cheese (use the brick kind, not the softer whipped kind.) 1tbsp of confectioner's sugar, the zest of half of a lemon, 1/4 tsp fiori di Sicilia, 1/8 tsp lemon extract and half of the syrup from the fruit. Beat it until it is smooth. Spread onto cooled tart shell. Assemble: Spread fruit across top of cream cheese, then drizzle with the remaining syrup (if the syrup is thin, you can thicken it lightly by reducing it, but it must be cold when drizzled...remember that gooseberries have a lot of pectin, however) Let entire thing chill overnight. Slice cold, but enjoy at room temperature for most deliciousness. This may be my favorite thing, but gooseberries are rare enough in stores that I must wait for mine to come in to make it.... |
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LabGrrl's Favorite Non-human Tart
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