Gooseberry Custard Tartlets

• All-purpose flour, for dusting
• Pate Brisee (page 322)
• 2 large whole eggs plus 1 large egg yolk
• 1/3 cup plus 1/4 cup sugar, plus more for sprinkling
• 1 cup heavy cream
• 8 cups fresh green gooseberries (about 4 pints), trimmed

1. Preheat oven to 350F.
2. On a lightly floured surface, roll out dough about 1/8 inch thick.
3. Cut out eight 6-inch rounds, and fit each round into a 4-inch tart pan with a removable bottom.
4. Fold edges under, and press dough into sides of tart pans.
5. Refrigerate or freeze until firm, about 30 minutes.
6. Pierce bottoms of shells all over with a fork.
7. Transfer pans to a rimmed baking sheet.
8. Line shells with parchment, and fill with pie weights or dried beans.
9. Bake until pale golden brown, 25 to 30 minutes.
10. Remove weights and parchment.
11. Let cool completely on a wire rack.
12. Whisk together whole eggs, egg yolk, and 1/3 cup sugar in a small bowl.
13. Pour in cream, whisking until combined.
14. In a separate bowl, toss gooseberries with remaining 1/4 cup sugar.
15. Pile sugar-covered gooseberries into tart shells (a scant 1 cup per tart), and slowly pour in custard (about 1/4 cup per tart).
16. Dip a pastry brush into each custard filling, and lightly brush onto edges of shell.
17. Sprinkle tops evenly with sugar.
18. Bake until custard is just set and gooseberries are soft, about 35 minutes.
19. Transfer tartlets to a wire rack to cool 15 minutes.
20. Serve warm.

flour, brisee, eggs, sugar, heavy cream, green gooseberries

Taken from www.epicurious.com/recipes/food/views/gooseberry-custard-tartlets-389743 (may not work)