The team at Credé Natural Oils wanted me to develop some recipes for them. (These were featured in Crush! online magazine, where, by the way, your subscription is free!) This family-owned business produces cold-pressed, natural and organic oils and their products can be found at health shops around South Africa.
Gooseberry and flaxseed oil tart
Makes 1 tart
Difficulty – a little cumbersome
Preparation time – 30 minutes
Setting time - overnight
400 g (1 roll) ready-made shortcrust pastry
2 C almond powder
3 Tbsp Vino Cotto
½ C water
1 tsp vanilla extract
1 C Credé flaxseed oil
1 can (425 g) gooseberries (or you could use fresh gooseberries)
½ C Greek-style yoghurt
3 egg whites
50 g almond flakes, lightly toasted
Sprigs of mint to garnish
Preheat the oven to 180°C.
Spray a 30cm spring-form tart tin with non-stick spray and press the pastry into the tin. Poke the bottom with a fork and place into the preheated oven. Bake for 20 minutes until golden brown. Remove from the oven and allow to cool.
Mix the almond powder, Vino Cotto, water and vanilla extract in a jug. Blend with a stick blender while adding the flaxseed oil, in a steady trickle. Fold in the thick yoghurt. Place a thin layer of about two-thirds onto the pastry base and spread evenly. Refrigerate for 2 hours.
Remove from the fridge and place a circle of gooseberries around the edge of the tart. Place back into the fridge for another hour.
Just before the hour is up, beat the egg whites to stiff peak and fold into the remainder of the mixture. Place this onto the middle part of the tart and spread gently towards the circle of gooseberries. Refrigerate overnight.
Just before serving, top with the toasted almond flakes and garnish with sprigs of mint.
Tip: I found the almond powder at the Chinese shop.
Recipes and photography by Sophia Lindop...