INGREDIENTS
1
quantity Cobnut, prune & chocolate tart, rolled out to 3–4mm thick
100 g
ripe gooseberries, halved
100 g
fragrant runny honey
1
large lemon, juiced
1
lemon, zested
8
large egg yolks
50 g
golden caster sugar
225 g
unsalted butter, cubed and chilled, plus extra for greasing
20 g
cornflour
30 g
plain flour
sunflower oil, for deep frying
8
small elderflower heads
2 tsp
golden caster sugar, for dusting the fritters
icing sugar, for dusting the tart