Ingredients for approximately 12 pieces:
For the shortcrust pastry:
200 g flour
50 g sugar
120 g butter
3 tablespoons cold water
For the filling:
1 jar (360 g) gooseberries
100 g pine nuts
125 ml whipped cream
80 g soft butter
125 g sugar
2 eggs (M)
1 sachet vanilla pudding powder
30 g flour
Also:
Powdered sugar for sprinkling
Preparation:
1. Mix flour and sugar. Add butter in pieces and water. Chop everything with a knife so that dry crumbs are formed. Then knead everything by hand into a smooth dough. Roll out the dough on a floured work surface. Use a springform pan (26 cm diameter, bottom lined with baking paper) or a tart pan (greased) with the dough and press the edge about 2 cm high. Prick the dough several times with a fork. Place pan in the refrigerator for approx. 30 minutes.
2. Drain gooseberries well in a sieve. Roast pine nuts lightly in a frying pan. Grind half of the pine nuts. Whip cream until stiff. Beat butter until creamy. Gradually add sugar, eggs, vanilla custard powder, flour and stir in ground pine nuts.
3. Spread the mixture on the pastry base. Spread about 2/3 of the gooseberries on top. Sprinkle pine nuts on top. Bake in the preheated oven at 200 degrees (gas: level 3-4, convection oven: 180 degrees) for about 30-35 minutes.
4. Let the tart cool down. Just before serving, add the remaining gooseberries on top and serve dusted with powdered sugar.
Preparation time approx. 60 minutes plus cooling time
Nutritional values per piece approx.
calories: 377
joules: 1580
Protein: 5,6 g
Fat: 22,5 g
Carbohydrates: 38 g
(FoodCentrale by ddp images)
