Gooseberry meringue tart

Serves: 6
Preparation time: 40 minutes
Cooking time: 1 hour


375g (13oz) short crust pastry
400g (14oz) fresh gooseberries
50g (2oz) caster sugar
3 tbsp cornflour
4 egg yolks
75g (3oz) unsalted butter
100g (3½oz) gooseberry yoghurt

For the meringue:

4 egg whites
115g (4½oz) caster sugar
115g (4½oz) icing sugar


1 Preheat the oven to 200°C/R6. Lightly grease the tart case and line with pastry. Chill the pastry for ten minutes in the fridge as this will prevent the pastry shrinking. Meanwhile cut out a sheet of parchment paper or greaseproof paper the same size as the tart, crumple and place inside the tart case. Pre-bake with baking beans for 20 minutes or until the pastry is crisp and lightly browned.

2 To make the filling, add the gooseberries together with the sugar and 250ml of water in a pan and simmer until the fruit is soft. Drain the liquid off and reserve the gooseberries. Use the liquid to make a paste with the cornflour and stir this on the heat until it thickens. Beat in the egg yolks and butter. Allow to cool slightly and add the yoghurt, then stir. Re-add the gooseberries and stir again. Pour the mixture into the tart case.

3 Beat the egg whites until stiff. Add the caster sugar in three stages on full mixer speed. When the caster sugar is all incorporated, fold in the icing sugar in two stages with a metal spoon or spatula.

4 Pipe or spoon the meringue on top of the filling. Bake on 150°C/R2 for 30-40 minutes until lightly brown and crisp.

Recipe and image courtesy of Rachel’s yoghurt.


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