Gooseberry and white chocolate frangipane tart

Gooseberry and white chocolate frangipane tart

Gooseberry tart is wonderful as is, but when white chocolate is added to the mix – it’s a bonafide winner. The pairing might not be traditional, but when you try the touch of roasted white chocolate alongside the plump, honey-glazed gooseberry, we think you’ll agree it’s a hit. Frangipane provides the perfect medium for all sorts of fruity flavours, especially the sour and seasonal gooseberry.

Gooseberry and white chocolate frangipane tart

If you like the look of this you’ll LOVE our gooseberry cobbler.

  • Serves icon Serves 6-8
  • Time icon Hands-on time 30 min, plus 1 hour 30 min resting, oven time 1 hour

Gooseberry tart is wonderful as is, but when white chocolate is added to the mix – it’s a bonafide winner. The pairing might not be traditional, but when you try the touch of roasted white chocolate alongside the plump, honey-glazed gooseberry, we think you’ll agree it’s a hit. Frangipane provides the perfect medium for all sorts of fruity flavours, especially the sour and seasonal gooseberry.

If you like the look of this you’ll LOVE our gooseberry cobbler.

Nutrition: per serving

Calories
470kcals
Fat
31g (14g saturated)
Protein
8.4g
Carbohydrates
37g (21g sugars)
Fibre
3.6g
Salt
0.2g

Ingredients

For the pastry

  • 160g plain flour, plus extra to dust
  • ¼ tsp table salt
  • 80g unsalted butter, chilled and chopped, plus extra to grease
  • 1 medium free-range egg
  • Splash ice cold water (optional)

For the filling

  • 125g unsalted butter, softened
  • 125g soft light brown sugar
  • 1 medium free-range egg
  • 125g ground almonds
  • ½ tsp vanilla extract
  • 200g gooseberries
  • 30g runny honey
  • 20g white chocolate

Specialist kit

  • 23cm fluted tart tin with a removable base
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. 1 To make the pastry, put the flour, salt and butter in a food processor and pulse until you have a sandy texture. Add the egg and pulse again until it comes together as a dough, adding a splash of cold water if needed. Tip out onto a clean surface and bring together into a ball (but don’t overwork). Flatten the ball into a disc, then put in a covered bowl or wrap and rest in the fridge for an hour.
  2. Grease and flour the tart tin and roll out the pastry until 3-4mm thick. Transfer to the tart case, leaving a few centimeters’ overhang all the way around, then prick the base with a fork and put back in the fridge to rest for 30 minutes.
  3. Heat the oven to 160ºC fan/gas 4 and line the pastry tart with a sheet of foil, moulding it to the shape of the tin. Fill with baking beans or raw rice and bake for 15 minutes, then remove the beans/rice and foil and bake for a further 5 minutes. Once cooled slightly, use a small serrated knife to carefully cut off the pastry overhang.
  4. While the pastry blind bakes, make the filling. Beat the butter and sugar together until light and creamy, then whisk in the egg, followed by the ground almonds and vanilla extract. Put the gooseberries in a small pan with the honey and simmer for a few minutes until the honey has reduced a little and coats the gooseberries, then leave to cool completely.
  5. Pour the frangipane filling into the tart case. Strain the gooseberries through a sieve and sprinkle them evenly over the mixture. The strained honey can be saved to brush over the finished tart for a glossy shine. Roughly chop the white chocolate and sprinkle it over too– save the smaller pieces and shavings to garnish the tart at the end. Bake for 35-40 minutes, then brush with the honey glaze, decorating with any remaining chocolate and leave to cool for 10 minutes before slicing.

Nutrition

Nutrition: per serving
Calories
470kcals
Fat
31g (14g saturated)
Protein
8.4g
Carbohydrates
37g (21g sugars)
Fibre
3.6g
Salt
0.2g

delicious. tips

  1. This recipe works well with shop-bought shortcrust pastry too if you don’t fancy making your own.

  2. Got a glut of gooseberries? They freeze incredibly well, so make sure you pick more than you need and keep them on hand for use later in the year.

Buy ingredients online

Recipe By:

Pollyanna Coupland
Food producer, delicious.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Read what others say...

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Gooseberries

Gooseberry and elderflower cobbler

Don’t leave cobbler to the Americans! Crumble is good and...

Save recipe icon Save recipe icon Save recipe

Cakes

Gooseberry and ginger loaf cake

Gooseberry’s tart flavour works so well with the warming hum...

Save recipe icon Save recipe icon Save recipe

White chocolate

Chetna Makan’s pistachio, cardamom and white chocolate cake

Chetna Makan combines the flavours of pistachio, cardamom and white...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.