Gooseberry Tartlets

If your oven bakes unevenly, rotate the tartlets halfway through.

The crumbs help the tarts release easily from the tin and add a bit of crunch to the edges.

Very large berries can be halved so they sit more evenly on the batter and cook through uniformly.

Using a room-temperature egg makes the mixture lighten more quickly.

Stir only until no dry flour remains to keep the batter tender.

Fill the molds to about two thirds so nothing overflows while baking.

Leave a little space from the edge so the rim stays neat and is easier to remove from the tin.

Perform a skewer test at the edge where the batter is thickest.

Wait a few minutes before turning them out; when they are too hot they are more likely to break.

Sprinkle the powdered sugar only at the very end so it does not get damp on the berries.