Gooseberry Meringue Tart Recipe

gooseberrymeringuetartGood Morning everyone! I hope you’ve all been enjoying the fabulous weather the last few days, I most certainly have. Unfortunately the weather folks says it’s all downhill from here and the weekend is looking decidedly cold and dull. There’s no need to feel downcast though with plenty of St George’s Day events and parades planned over the next couple of days. Why not celebrate in style by making today’s super yummy Gooseberry Meringue Tart Recipe from Rachel’s Organic.

Using gooseberries in this recipe adds an exciting twist to a classic British tart


•375g short crust pastry
•400g fresh gooseberries
•50g caster sugar
•3 tbsp cornflour
•4 egg yolks
•75g unsalted butter
•100g Rachel’s gooseberry yogurt

•4 egg whites
•115g caster sugar
•115g icing sugar
Makes: 22cm tarts serving 6-8 or 6 individual tarts 10cm each

Preparation time: 40 mins  Cooking time: 1 hour


Step 1. Pre-heat the oven to 200C/400F/Gas Mark 6. Lightly grease the tart case and line with pastry. Chill the pastry for ten minutes in the fridge as this will prevent the pastry shrinking. Meanwhile cut out a sheet of parchment paper or greaseproof paper the same size as the tart, crumple and place inside the tart case. Pre-bake with baking beans for 20 minutes or until the pastry is crisp and lightly browned.

Step 2. To make the filling, add the gooseberries together with the sugar and 250ml of water in a pan and simmer until the fruit is soft. Drain the liquid off and reserve the gooseberries. Use the liquid to make a paste with the cornflour and stir this on the heat until it thickens. Beat in the egg yolks and butter. Allow to cool slightly and add the yogurt, then stir. Re-add the gooseberries and stir again. Pour the mixture into the tart case.

Step 3.Beat the egg whites until stiff. Add the caster sugar in three stages on full mixer speed. When the caster sugar is all incorporated, fold in the icing sugar in two stages with a metal spoon or spatula.

Step 4. Pipe or spoon the meringue on top of the filling. Bake on 150C/300F/Gas Mark 2 for 30/ 40 minutes until lightly brown and crisp.

Tip: this method will ensure a crispy meringue which doesn’t weep.

Rachel’s Orange and Cranberry Cupcakes Recipe

IMG_5473Nothing says Christmas like some yummy home baking and todays Orange and Cranberry Cupcakes recipe is sure to please. They’re super moist, wonderfully fragrant and everything right down to the icing is just a notch above your average cupcake. The recipe was provided by Rachel’s Organic and as I sit here munching on yet another helping I can definitely recommend them. It’s also a great recipe to bake with the kids (as we did!)


225g margarine or butter, softened

225g caster sugar

225g self raising flour

3 large eggs

100g Rachel’s low fat vanilla yogurt

70g dried cranberries, chopped

Orange zest, juice of ½ orange

To Decorate

250g icing sugar

30g Rachel’s low fat vanilla yogurt

Preparation time: 15 mins  Cooking time: 15 mins   Makes: 12 cakes


1. Heat the oven to 190C/Fan 170C/Gas Mark 5. Arrange paper cases in muffin or bun tins. Place the margarine, sugar, flour and eggs into a large mixing bowl and beat for about two minutes until smooth, light and fluffy. Fold in the yogurt, dried cranberries, orange zest and juice. Divide the mixture between the cases so that they are half filled and bake for 12 – 15 minutes, until golden. Cool on a wire rack.

2. To make the icing, mix the icing sugar with the yogurt and mix until smooth. Tip: the icing should be runny and flow.

3. Decorate each cake with a blob of icing and spread with a palette knife. Alternatively, leave to run to the edges of the paper case. Leave the icing to set.

4. Cakes will keep in an airtight container for up to four days.IMG_5483

Tip. These would also make a great midnight treat for Father Christmas. Just add a label to your plate and I’m sure he’d welcome the change from Mince pies!

Rachel’s Organics Spider Cupcakes Recipe


It’s nearly Halloween which means sweets galore! Although I think homemade treats are the best and with today’s recipe from Rachel’s Organics you can enjoy wonderful homemade Spider Cupcakes with a creepy twist.


100g plain chocolate

150g unsalted butter, softened

150g caster sugar

20g cocoa, sifted

3 eggs, beaten

125g self raising flour

1 ½tsp baking powder

2 tbsp Rachel’s Greek Style natural yogurt

Ingredients for Frosting

4tbsp golden syrup

80ml double cream

100g milk chocolate

100g plain chocolate

3tbsp Rachel’s Greek Style natural yogurt


Chocolate sugar strands

Smarties or similar sweets (for the eyes)

Liquorice laces or Catherine wheels

Step 1. Pre-heat the oven 180°C, Gas Mark 4 and line a muffin tray with paper cases.

2. Put the chocolate in a heatproof bowl and microwave on medium power for 1 minute until melted, alternatively place over a pan of simmering water.

3. In a mixing bowl beat the butter, caster sugar, cocoa powder and eggs, until soft and creamy. Add the flour and baking powder. Lastly add in the yogurt ensure the mixture is well combined.

4. Spoon the mixture into the cases and bake for 20 minutes until risen and firm to touch. Leave to cool.

5. Meanwhile in a small bowl gently heat the icing ingredients (except the yogurt). Either do this in a microwave, medium power or over a pan of simmering water until the chocolate has melted, leave to cool then add the yogurt. The frosting should be soft but not runny.

6. Spoon the frosting onto each cake and carefully spread with the back of a knife. Dip each cake into  chocolate sugar strands then place the Smarties for eyes, cut the liquorice laces into 8 equal pieces and push into the icing – work quickly before the frosting sets. To make the eyes stand out and a mouth simply place some of the frosting in a piping bag with a small plain nozzle and pipe for the desired effect.