Gooseberry Tart

For the dough, sift flour with cornstarch. Quickly knead into a smooth dough with butter, sugar, egg and a little milk if needed. Wrap in plastic wrap and let rest in the refrigerator for about 30 minutes. Meanwhile, for the gooseberry cream, whip the yolks with sugar, cornstarch, lemon juice and crème fraîche until creamy. Fold in the chopped gooseberries. Roll out the dough so that it can be used to line a well-greased tart springform pan. Pull the dough up along the edge and form a bead all around. Spread the berry cream evenly over the dough and bake the tart in the oven preheated to 200 °C for 35 minutes. Reduce the heat to 180 °C after about 10 minutes. During the first half of the baking time, place a piece of aluminum foil over the tart to prevent it from browning.

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