-
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.
