GOOSEBERRY TARTS WITH WHIPPED CREAM – the best ! Actually they are an old family recipe from my Mother’s. The tart shells are crispy, so delicious – and only with few ingredients. Filled with fresh GOOSEBERRIES picked in a garden – served with whipped cream. Keep it simple. 6 tart shells or one big. So here you are: My very best GOOSEBERRY TARTS WITH WHIPPED CREAM. Enjoy …Ingredients: TART SHELLS: ¼ teaspoon baking powder; a pinch of salt; 1¼ cups sifted flour; ½ cup butter; 3-4 tablespoons ice water. GOOSEBERRIES & CREAM: 1 cup sugar; ¼ cup water; 1 quart gooseberries; 1 unflavoured gelatine (husblas); 2 tablespoons red currant jelly; heavy cream for whipped cream.
PROCEDURE: TART SHELLS: Preheat oven 450°F (225°C traditionel oven). Grease tarts shells with melted butter. Add baking powder and salt to flour, sift it. Add butter. Stir in ice water with a fork, a little at a time, until all the flour is moistened and dough can be gathered into a ball. Chill dough.Roll out the ball on a lightly floured board, handling as little as possible. Fit pastry into 6 small tart shells. Trim, leaving an overlap to be turned under and fluted or crimped for an attractive edge. Bake in a 450°F (225°C) oven for about 12 minutes or until a light golden color. Cool before filling. GOOSEBERRIES & CREAM: Mix sugar and water in a saucepan and bring to a boil slowly. Add gooseberries and boil quickly until berries are clear (about 10 minutes). Strain juice and put berries aside to cool. GELATINE: Put gelatine in a small bowl of cold water, to dissolve for 5 minutes. Press very gently water of the gelatine. Now it’s ready to use in the warm juice-mixture. Add red currant jelly to juice. Boil slowly, stirring. Take saucepan off the heat. Cool for max. 1 minute. Add the gelatine into the juice. Stirr well. Put aside to cool a bit. It will clear and thicken. Divide gooseberries into tart shells and, when juice is cooled a bit, put over berries, filling the shells. When glaze has set – they’re ready to serv: My GOOSEBERRY TARTS WITH WHIPPED CREAM – the best! Bon appetit !