Gluten Free Gooseberry Crème Pâtissière Tart
A delicious Gluten Free Gooseberry Crème Pâtissière Tart with a twist. The 'tart' base is actually made with crumble biscuits and butter. This stunning dessert is deceptively easy to make and you'll be thrilled with your very own homemade vegan Crème Pâtissière.
Servings: 10
Calories: 342kcal
Equipment
- 2L oven proof glass dish or another lidded dish
Ingredients
For the tart base
- 320 g gluten free digestives 2 160g packets
- 100 g butter or butter alternative (I use Flora plant butter)
For the egg-free crème pâtissière
- 100 g caster sugar I use my vanilla caster sugar for extra taste
- 2 tbsp cornflour/cornstarch
- 2 tsp arrowroot
- 30 g butter or butter alternative (I use Flora plant butter)
- 300 ml dairy free milk I use soya milk
For the gooseberry topping
- 300 g gooseberries ideally fresh
- 100 g caster sugar
Instructions
To prepare the tart base
- Either break the digestives up into a bowl and crush with a kitchen tool or add the biscuits to a blender and blitz into fine crumbs.
- Melt the 'butter' and pour over the biscuit crumbs, mix thoroughly.
- Tip the crumble mixture into a lined flan tin and tease the mixture to the sides of the tin. Next, using a smaller cake tin, press the crumble mixtured own to create an indent template to work from.
- Finally, using the back of a spoon, press the biscuits crumb mixture into the bottom and sides of the tin until you get a shape resembling a pie crust. Pop into the fridge to harden.
To pre-cook the gooseberries
- Add the gooseberries and sugar to an oven/microwave proof lidded dish (no need to add water). Pop into the microwave for 1 minute, remove, give the dish a shake and heat again for another minute. [For oven method see notes]
- Leave the steamed gooseberries to one side to cool, you can test a berry when cool enough to see if you wish to add more sugar.
To make the egg-free crème pâtissière
- Add the sugar, cornflour and arrowroot to a non-stick saucepan.
- Melt the butter separately in the microwave and add this to the dry ingredients beat well with a whisk. You will get a crumbly sugary mess!
- Now add a bit of the pre-measured 'milk' and return to whisking to make a paste. Finally add the rest of the milk.NOTE: your butter may form tiny lumps on contact with the 'milk' if it's cold, don't worry it will melt on heating.
- Over a medium/high heat on the stove, continually whisk the crème pâtissière until it starts to thicken and begin to gently bubble. Once you have reached this stage count to 10 (this ensures the flour is cooked). Now remove from the heat and continue to stir for a minute.
- Set the crème pâtissière aside to cool slightly then begin to build your Gooseberry Tart.
To build the tart
- Remove the tart case from the fridge and pour the crème pâtissière into the centre, you will need a silicone spatula to smooth the crème pâtissière to the edges of the tart.
- Next spoon your sweetened and softened gooseberries over the top of the crème pâtissière making sure they are evenly distributed.
- Finally, spoon any excess sugar syrup over the gooseberries, this adds a beautiful shine to the dessert.
- Pop back into the fridge and chill for at least an hour to allow the crème pâtissière to set.
Nutrition
Calories: 342kcal | Carbohydrates: 51g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 28mg | Sodium: 264mg | Potassium: 163mg | Fiber: 3g | Sugar: 29g | Vitamin A: 530IU | Vitamin C: 10mg | Calcium: 80mg | Iron: 1mg