for 12 pieces

Pastry dough

150 g	butter, soft
50 g	icing sugar
2 pinch	salt
200 g	light spelt flour
2 tbsp	water, chilled

Gooseberry mixture

250 g	gooseberries, cut in half
2 tbsp	elderflower syrup

Filling

400 g	plain greek yoghurt
100 g	double cream cheese
2 tbsp	elderflower syrup
1 tbsp	lemon juice
50 g	white chocolate, finely chopped

Gooseberries

400 g	gooseberries, halved if necessary
2 tbsp	elderflower syrup

How it's done

Pastry dough

Place the butter, icing sugar and salt in a bowl, mix using the whisk attachment on a mixer. Add the flour and water, combine quickly to form a soft dough. Flatten the dough a little, cover and chill for approx. 1 hr. Roll the dough into a circle (approx. 32 cm in diameter) between two sheets of baking paper. Remove the upper sheet, place the dough and baking paper in the tart tin. Prick the pastry base firmly with a fork.

To blind bake

Approx. 20 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove carefully from the tin and leave to cool on a rack.

Gooseberry mixture

Bring the gooseberries and syrup to the boil in a pan, reduce for approx. 5 mins., leave to cool. Spread the gooseberry mixture over the tart base.

Filling

Pour the yoghurt into a cheesecloth, squeeze out thoroughly, place in a sieve with the cheesecloth, leave to drain over a bowl in the fridge for approx. 1 hr., gently squeezing out the yoghurt from time to time. Place the cream cheese, syrup, lemon juice and drained yoghurt in a bowl, mix thoroughly using the whisk attachment on a mixer. Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate, stir until smooth, stir into the yoghurt mixture. Spread the filling over the gooseberry mixture, smooth down, cover and chill for approx. 1 hr.

Gooseberries

Mix the gooseberries and syrup, spread on top of the tart.

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