For the pastry crust:

1. Mix flour, sugar, and almond flour until uniform.
2. Cut in the butter until you get a medium coarse crumb.
3. Add beaten egg. Mix into flour. Dust dough with flour to keep from being sticky.
4. Knead dough until uniform.
5. 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.
6. Roll dough to ¼ inch thickness on a lightly floured work surface.
7. Lightly press dough into 10-inch tart mold.
8. Refrigerate for 1 hour prior to baking.
9. Bake at 325 degrees for 15 minutes. Once cooked slightly press the bottom to even thickness and remove excess air.

For the vanilla custard:

1. In a medium sized sauce pot over medium heat. Combine milk, cream, vanilla, half the sugar. Bring to 180 degrees, stirring occasionally.
2. In a separate mixing bowl combine egg yolks and remaining sugar. Whip until light yellow and fluffy. (don’t skimp on this)
3. 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.
4. Return yolk and milk to the pot and continue to cook over medium heat (stirring constantly with spatula) until you reach 210 degrees.
5. Pour cream into a plastic wrap lined pan. Cover with plastic wrap and cool.
6. Store in airtight container and refrigerate for up to 5 days.

For the gooseberries: 

1. Slice gooseberries into thin slices and wedges.
2. Mix with honey and salt.
3. Cover and refrigerate for up to 2 hours.
4. Store in an airtight container until assembly.

To assemble:

1. Remove tart shell from mold and fill with vanilla custard.
2. Garnish with gooseberries and sprigs of mint for color and flavor.
3. Refrigerate for 1 hour prior to serving.