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from Nathan Outlaw’s ³ÉÈË¿ìÊÖ Kitchen

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Serves 6

Prep time: 30-40 minutes (+ 50 minutes chilling time)

Cooking time: 50-60 minutes

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Ingredients

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For the pastry:

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200g unsalted butter, diced

180g icing sugar, sifted

1 medium free-range egg

140g free-range egg yolks (about 6 large yolks)

500g plain flour, plus extra to dust

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For the filling:

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600ml double cream

200ml elderflower cordial

100ml lemon juice

200g golden caster sugar

8 large free-range eggs

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For the poached gooseberries:

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500g gooseberries

5 tbsp caster sugar

180ml elderflower cordial

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Method

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To make the pastry, using a stand mixer or electric hand mixer, cream the butter and icing sugar together in a bowl until pale and fluffy. Lightly beat the egg and egg yolks together, then gradually beat into the creamed mixture. Add the flour and stop mixing as soon as a dough is formed.

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Tip the dough onto a lightly floured surface and knead briefly until smooth. Divide in half, shape each piece into a ball and flatten to a disc. Wrap both pastry discs in cling film. Chill one in the fridge for 30 minutes; freeze the other for another tart.

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Preheat your oven to 180°C/ Fan 165°C/ Gas 4.

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Roll the chilled pastry out on a floured surface to the thickness of a £1 coin and use to line a loose-based 25cm round tart tin, pressing it firmly into the edges of the tin and making sure there are no holes or cracks. Trim away any excess pastry. Prick the bottom of the pastry case with a fork several times.

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Line the pastry case with a scrunched-up piece of greaseproof paper then fill with baking beans. Place in the fridge to rest for 20 minutes.

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Bake the chilled pastry case for 15 minutes then remove the baking beans and paper and return the tart case to the oven for a further 5 minutes. Place on a wire rack to cool; do not remove the tart case from the tin. Lower the oven temperature to 120°C/ Fan 110°C/ Gas ½.

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To make the filling, pour the cream, elderflower cordial and lemon juice into a pan and bring just to a simmer over a medium heat. Meanwhile, whisk the sugar and eggs together in a bowl.

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Pour the hot creamy liquid onto the whisked egg mixture and whisk to combine. Pass the mixture through a sieve into a large jug or container and allow it to cool.

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When the filling has cooled, place the tart tin on a baking sheet in the oven and carefully pour the custard mixture into the pastry case. Bake for 30–40 minutes until the custard is set with a slight wobble in the middle. Remove from the oven and allow to cool, then refrigerate to chill.

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Meanwhile, for the poached gooseberries, put all the ingredients into a pan and heat slowly until the sugar dissolves, then bring to the boil. Lower the heat and cook until the gooseberries soften, about 2–3 minutes. Remove from the heat and leave to cool.

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Carefully remove the elderflower tart from the tin and cut into wedges. Serve with the poached gooseberries.

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