I wanted something with an emphatic tang rather than a delicate flavour of the cape gooseberries and this beauty is the newest addition to my repertoire. It is not dauntingly difficult, the flavours are anything but subtle and the colour, might I add, is splendidly celebratory.
What you will need – (for 1 x 9 inch tart)
- Oat flour – 1 1/2 cup
- Almond meal – 1/2 cup almond meal (sub with whole wheat/millet flour)
- Baking powder – 1 teaspoon
- Salt – 1/2 teaspoon
- Butter – 60g (sub with 45ml light Olive oil)
- Brown Sugar – 2 tablespoon
- Water – 1-2 tablespoon
- Cape gooseberries – 300g (approx 3 cups), dehusked
- Castor sugar – 1/3 cup (sub with golden or granulated sugar)
- Fresh Lemon Verbena – 6 leaves, if using dried ones, use 12-14 leaves (sub with 1 tbsp lemon zest)
- Lemon juice – 3 tablespoon
- Salt – 1/4 teaspoon
- Cornstarch – 1 tablespoon, dissolved in 1/4 cup water
- Labneh – 500g (sub with greek or plant-based yoghurt)
For topping: (optional)
- Fresh Cape Gooseberries – 10-15
- Lime slices
- A handful of fresh Cranberries
- Preheat oven to 180°C.
- To make the crust, add oat flour, almond meal, baking powder, salt, brown sugar and olive oil to a food processor. Pulse for 5-6 seconds. Now add 1 tablespoon water and pulse again. The mixture will be moist and have a coarse rubble-like texture. Use your hands to bring it together into a malleable soft ball. Add more water if needed.
- Grease a tart tin with oil, place the dough in the centre. Firmly press into the bottom and up the sides of tart tin. Make sure its evenly spread out and the walls are the same thickness throughout.
- Bake for 18-20 mins or until the edges are lightly golden. Do NOT over-bake. Gluten-free crusts do not signal doneness by turning a gorgeous golden. I wouldn’t recommend baking the crust for longer than 25 mins.
- Rest on a cooling rack.
- In a large, heavy saucepan, add cape gooseberries, lemon verbena leaves, sugar, lemon juice and salt. Cook on medium heat for 5 mins. Once the berries soften, use a wooden spoon or spatula to lightly crush them. Add cornflour slurry and cook for another 3 mins or until lightly thickened.
- Set aside to cool slightly.
- Add the mix to a blender and make a fine puree.
- Whisk labneh until soft and fluffy, add in the prepared fruit puree and fold to combine.
- Pour the mixture into the tart shell and smooth the surface. Refrigerate until firm, about 2 hours.
- Once the tart is set, top with fresh berries, few mint leaves or mustard microgreens and serve.
Storage notes –
Keeps well in the refrigerator for 3-4 days.
If you make this recipe, you know the drill: Let me know!