Photo of Gooseberry meringue tart by WW

Gooseberry meringue tart

Points® value
Total Time
45 min
25 min
20 min
Gooseberries are at their best from late June through to early August. However, don't be put off making this delicious dessert, if out of season, use frozen instead.


Egg, whole, raw

1 medium, raw, separated

Low fat digestive biscuit

6 biscuit(s), crushedTo make the filling:

Physalis (Cape gooseberry)

200 g, or frozen, (thawed if frozen)


100 ml, cold


2 tablespoon(s), level

Medium fat soft cheese

200 g

Artificial sweetener

4 tablespoon(s), powdered

Egg, whole, raw

2 large, raw, separated

Caster Sugar

2 tablespoon(s)


  1. Preheat the oven to Gas Mark 4/180°C/fan oven 160°C. Lightly whip the egg white until slightly foamy, then stir in the biscuit crumbs. Tip this mixture into a 20cm (8 inch) flan dish and press evenly over the base. Bake in the oven for 5-6 minutes, until set. Remove and leave to cool slightly.
  2. Meanwhile, make the filling. Put the gooseberries and water into a non-stick saucepan and simmer gently until softened. Blend the cornflour with 3 tablespoons of cold water. Add to the saucepan and stir constantly until the mixture thickens. Remove from the heat and stir in the low fat soft cheese and sweetener. Cool slightly.
  3. Stir the egg yolks into the gooseberry mixture, including the one left over from making the base. Pour this mixture over the base and return to the oven to bake for 10-12 minutes, until set. Cool for a few minutes whilst making the meringue.
  4. Whisk the egg whites in a grease-free bowl until they hold their shape. Add the caster sugar and whisk again until stiff and glossy. Pipe or spoon onto the filling and return to the oven for 5-6 minutes, until browned.


Make sure that the bowl and beaters are scrupulously clean when whisking egg whites – any trace of grease and they will not whip successfully.