300gm cape gooseberries
200gm castor sugar
50ml lemon juice
½ vanilla bean
4 x 15cm discs puff pastry
200ml good quality vanilla ice cream
½ tsp fresh lavender flowers, finely chopped
In a small saucepan cook the sugar, butter, lemon juice and vanilla bean until caramelized.
Divide even amounts of the toffee mixture between four small blinis pans or small shallow baking dishes about 10cm in diameter.
Place the gooseberries in a single layer over the toffee and cover with puff pastry, tucking in the edges to seal.
Bake at 180°C for 30 minutes.
Allow the tarts to cool slightly before inverting them onto 4 serving plates.
Mix the lavender through the ice cream.
Serve the tarts warm with a generous serve of the ice cream and dust with icing sugar to serve.