Luckily, I still had one portion of pate sucrée in the freezer so it was easy to prepare a nice tart for the guests coming over the next day. As berries, cherries now are everywhere I decided to bake a berry tarte. I found beautiful dark rosa gooseberries and thought that these would go pretty well with raspberries. Actually the tart is pretty much the same like the tarte au citron in the preparation.
200 g raspberry
150 g gooseberry
180 g icing sugar
225 g diced butter (room temperature)
Puree berries and sieve. Mix puree with icing sugar and whisk in eggs. Cook it over steam until it thickens (82-83°C). Let it cool down to 60°C and mix in butter. Cool cream and fill the pastry. Chill for 2-3 hours or better over night.