Gooseberry Curd

Directions

Rinse the gooseberries and put them in a non-corroding saucepan with the water.

Cover and cook over low to medium heat, stirring occasionally, for about 20 minutes, or until the gooseberries are very mushy.

Purée them through a food mill or a strainer.

You should have about 1¼ cups of puree.

Stir the sugar and butter into the warm purée and heat, stirring constantly.

Whisk the eggs and the egg yolk just until mixed, then whisk in a little of the hot gooseberry mixture to heat the eggs.

Return to the pan and cook over low heat, stirring constantly, until the mixture is well thickened, and has reached a temperature of 170 degrees F.

Pour into a container, cover, and chill.

Use this to fill small tartlets, garnishing them with rosettes of creme de Chantilly; or fill a 9-inch pre-baked tart shell with the curd and pipe rosettes of creme Chantilly over the top, leaving a small spot uncovered in the center so the curd will show.