Gooseberry Tart with Meringue Topping

A simple but delicious cake recipe:

Knead the ingredients for the shortcrust pastry together and put in the fridge. After half an hour, cut out a circle of about 26 cm ø and bake for 15 min. Bake at 200 degrees.

Dip washed gooseberries in boiling water for 2 min and drain. Boil milk with vanilla pod. Mix with a pinch of sugar, salt, egg yolks and flour in a baking bowl. Add boiling milk and stir well.

Return to the saucepan and boil briefly, then remove from the heat. Pass through a sieve, stir in the gooseberries and cool.

Pile the gooseberry cream on the short pastry base to form a dome and place in the refrigerator to set.

Whip the ice white with a pinch of salt and a tablespoon of sugar until white. Add in the remaining sugar and whip until the snow is firm and silky smooth.

Place the snow in a piping bag fitted with a nozzle and pipe curls and dots over the top of the cake.

Place the cake in the oven heated to 250 °C and bake until the snow shows brown peaks all over.

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