A Golden Berry Tart uses one of our favorite under-rated fruits. Sold as “golden berries” in the produce department of many grocers, these pretty little gems are also known as Cape gooseberries or Peruvian groundcherries. Native to Peru, they pack a lot of mango, pineapple, and strawberry flavor into a small package. They’re also a superfood rich with vitamins A, C, and B.
Chef Kevin recommends that you make your own flaky pastry dough for this tart, but if you cheat with store-bought, no one will complain. Layering the strong berries with sweet vanilla custard and shavings of dark chocolate will yield a fantastic dessert. The East End Food Co-op is a good local bet for what you need for this recipe.
Beer Pairing from Burghers for Golden Berry Tart
Farkleberry Tart Blueberry Pomegranate Berliner Weisse The additional fruit and acidity of this beer will support the sweet tartness of raspberries. The wheat beer foundation will complement the crust and level out the sum of these parts.
Golden Berry Tart
- Yield: Serves 6-8 1x
Description
Discover the unique flavor of gooseberries.
Ingredients
- Flaky pastry crust (see below)
- Vanilla custard (see below)
- Gooseberries (see below)
- Mint
For the pastry crust:
- 374 g all-purpose flour
- 150 g powdered sugar
- 66.5 g almond flour
- 225 g butter, cold, diced small
- 75 g eggs, whole, beaten smooth
For the vanilla custard:
- 40 g vanilla extract
- 882 g milk
- 242 g heavy cream
- 200 g sugar, divided (75g-milk, 125g-yolk)
- 8 egg yolks, reserve whites for meringue
- 42.5 g cornstarch
For the gooseberries:
- 2 pt golden gooseberries
- ½ cup honey
- 1 pinch salt
Instructions
For the pastry crust:
- Mix flour, sugar, and almond flour until uniform.
- Cut in the butter until you get a medium coarse crumb.
- Add beaten egg. Mix into flour. Dust dough with flour to keep from being sticky.
- Knead dough until uniform.
- Portion dough into 2 even portions. Wrap each portion with plastic wrap and refrigerate until needed. Refrigerate at minimum for 1 hour, and up to 4 days.
- Roll dough to ¼ inch thickness on a lightly floured work surface.
- Lightly press dough into 10-inch tart mold.
- Refrigerate for 1 hour prior to baking.
- Bake at 325 degrees for 15 minutes. Once cooked slightly press the bottom to even thickness and remove excess air.
For the vanilla custard:
- In a medium sized sauce pot over medium heat. Combine milk, cream, vanilla, half the sugar. Bring to 180 degrees, stirring occasionally.
- In a separate mixing bowl combine egg yolks and remaining sugar. Whip until light yellow and fluffy. (don’t skimp on this)
- Begin to temper your egg yolk mixture with your warm milk mixture. Adding 4 ounces of warm liquid at a time. Mixing the yolks the entire time. Slowly add ¾ of the milk into the yolks.
- Return yolk and milk to the pot and continue to cook over medium heat (stirring constantly with spatula) until you reach 210 degrees.
- Pour cream into a plastic wrap lined pan. Cover with plastic wrap and cool.
- Store in airtight container and refrigerate for up to 5 days.
For the gooseberries:
- Slice gooseberries into thin slices and wedges.
- Mix with honey and salt.
- Cover and refrigerate for up to 2 hours.
- Store in an airtight container until assembly.
To assemble:
- Remove tart shell from mold and fill with vanilla custard.
- Garnish with gooseberries and sprigs of mint for color and flavor.
- Refrigerate for 1 hour prior to serving.
Recipes and Styling by Chef Kevin Hermann, 408 Heirloom
Beer Pairing by Neil Glausier, Burghers
Photography by Dave Bryce
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