Method

• Preheat your oven to 190°c
• Place a solid baking tray in the oven to pre-heat
• Roll out the pastry, line the tin and prick the base with a fork
• Use some of the egg yolk from the filling to paint all over the sides and base of the pastry
• Place the lined tin on the hot baking tray and bake for 20 minutes until the pastry is just beginning to turn golden
• Remove from the oven and turn down the heat to 180°c
• Whisk together the crème fraiche, egg yolks, sugar and balsamic vinegar
• Arrange the gooseberries in the flan tin, pour over the crème fraiche mixture and return to the oven to bake until the custard is set, a further 40-45 minutes
• When cooked, remove from the oven and allow to settle for about 20 minutes before cutting
• Serve hot or cold with an extra dollop of crème fraiche