Name: Gooseberry & custard pies
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 4
Cuisine: British
Ingredients: 6 sheets filo pastry; 50g butter melted; 2 tbsp golden caster sugar; vanilla ice cream to serve (optional); 200g golden caster sugar; 1 vanilla pod split and seeds scraped out; 500g gooseberries topped and tailed; 300ml double cream; 300ml full-fat milk; 2 vanilla pods split and seeds scraped out; 4 large egg yolks; 50g golden caster sugar; 20g plain flour; 20g cornflour

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Gooseberry & custard pies

Gooseberry & custard pies

Tom Kerridge

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Serves 4

More effort

Prep: 25 mins

Cook: 50 mins

A star rating of 5 out of 5.1 ratingRate

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Use slightly tart gooseberries in this summer dessert with a delicate vanilla custard and filo pastry

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

6 sheets filo pastry
50g butter

melted
2 tbsp golden caster sugar
vanilla ice cream

to serve (optional)

For the gooseberry compote

200g golden caster sugar
1 vanilla pod

split and seeds scraped out
500g gooseberries

topped and tailed

For the custard

300ml double cream
300ml full-fat milk
2 vanilla pods

split and seeds scraped out
4 large egg yolks
50g golden caster sugar
20g plain flour
20g cornflour

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Nutrition: per serving

kcal1157
fat61g
saturates35g
carbs134g
sugars90g
fibre6g
protein14g
salt1g

Method

step 1

First, make the compote. Put the sugar and vanilla pod with seeds in a saucepan with 3 tbsp water and bring to the boil. Try to gently swirl rather than stir. Drop in the gooseberries and simmer for 20 mins or until half the liquid has bubbled off. Divide between four small pie dishes and put in the fridge to cool while you make the custard.
step 2

Put the cream, milk and vanilla pods with seeds in a saucepan and bring just to the boil. Meanwhile, in a large bowl, whisk the egg yolks, sugar, flour and cornflour together. Pour the hot milk mixture over the egg mixture, whisking constantly. Rinse out the saucepan, then pour the custard mixture into the pan. Cook on a low heat, whisking, for 5-6 mins until thick. Pour through a sieve over a large jug and discard the vanilla pods, then pour the custard over the compote in the pie dishes. Leave to cool.
step 3

Heat oven to 180C/160C fan/gas 4. To make the pie lids, lay one sheet of the filo on the work surface and brush with the melted butter, then put another sheet on top. Repeat with the rest of the sheets. On the final layer, scatter over the sugar, then cut the pastry into four rectangles. Lightly scrunch each rectangle and place loosely on top of each pie dish. Bake the pies in the oven for 20 mins or until the pastry is golden and caramelised. Remove from the oven and serve.

Recipe from Good Food magazine, June 2016

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