This pie once named spectacular in The Irish Times food column, is my all time favourite summer desert. I don't add sugar to gooseberries, roughly chopped will make a beautiful contrast with sweet, crunchy & gooey coconut meringue. You’ll get away with just about anything if you make this pie! You can replace butter here with dairy free butter but make sure you chill it well, it needs to be very cold when being added in.
- 160g Rice flour
- 70g Corn flour
- 80g Almond flour
- 60g Caster sugar
- 125g soft butter
- 1 tsp baking powder
- ½ tsp xantham gum
- 2tbsp sour cream /crème fraiche/ coconut cream
- 1tbsp oil
- 3 egg yokes
- 5 egg whites
- 180g caster sugar
- 1tsp vanilla sugar
- 40g desiccated coconut plus for decoration
500g green gooseberries chopped into halves.
Method for Base
Pre heat oven at 180 degrees, layer 20 x 30 cm tart baking tin with parchment paper.
- Using the mixer combine flours, sugar, butter, baking powder and xantham gum together until it resembles bread crumbs
- In a separate bowl roughly mix toether egg yokes, oil and sour cream
- Add egg mix to the flour mix and combine until it just comes together
- Push it into the baking tin and up along the sides
- Bake in the oven for 20 - 30 minutes until golden brown
Method for the meringue
In a mixing bowl, whisk egg whites till they’re white and foamy. Start adding sugar in 5 parts. Mix well until the meringue is stiff and shiny.
Turn the mixer off and add coconut. Mix the coconut with a spatula spoon.
Chop the gooseberries into halves / blend with a blender. Spread them on pre baked base and transfer the meringue in three parts of the baking tin. With a metal spatula spread the meringue evenly all over the tart but don't let the meringue to touch the baking tin. Sprinkle with a handful of coconut.
Bake for 20 mins in 180 degrees and then 50 mins in 140 degrees.