In Costa Rica we enjoyed this physalis liquor at Ubin restaurant, and decided to purchase a bottle to bring home with us. Physalis is a fruit from the Andes that has many names, including goldenberry and cape gooseberry (because they are now also cultivated in the area of Cape Town in South Africa). It has a tart flavor and goes well with chocolate.
To go with the physalis liquor I created this chocolate and physalis tartlet as a dessert. It turned out delicious and worked very well with the liquor.
Ingredients
For 4 tartlets
400 grams physalis, husks removed, divided
100 grams dark chocolate (80% cocoa)
50 grams white sugar
50 grams dark sugar
50 grams butter, plus more for greasing the pans
2 eggs
Instructions
Preheat the oven to 180C/350F.
Combine 150 grams of the physalis in a saucepan with 50 grams white sugar and 2 tablespoons of water.
Bring to a boil.
Boil, stirring, until the physalis have fallen apart, about 10 minutes. Then lower the heat.
Add 50 grams butter, 100 grams chopped chocolate, and 50 grams dark sugar.
Stir over low heat until everything has melted, then turn off the heat.
You can now use an immersion blender or transfer the contents of the saucepan to a regular blender. Blend until smooth, and the mixture has cooled off somewhat.
Add 2 eggs and blend to incorporate them. Do not add the eggs while the mixture is still too hot, as then you would cook the eggs.
Butter 4 tartlet shapes with a diameter of 10 cm (4 inches).
To ensure that you can take the tartlets out of the shape later, it is best to line the bottoms of the shapes with circles of buttered oven paper.
Pour the batter into the shapes.
Arrange the remaining 250 grams of physalis on top of the batter.
Bake the tartlets for 30-40 minutes at 180C/350F, until the physalis start to wilt and the chocolate has set (test with a toothpick).
Allow to cool completely before taking the tartlets out of their shapes. It is normal that the tarts with shrink somewhat.
I garnished the tartlets by sprinkling the plates with cocoa powder (using a sieve) and physalis still in the husk.
Flashback
Cauliflower and lime mousse with caviar is a delicious decadent appetizer.
Stefan's Gourmet Blog 
An interesting Sunday morning lesson ! Had never heard of physalis in my life so it was off to dear Mr Google – it seems to be called Inca Berry or Cape gooseberry here if U am on the right page ? Is available in some shops in glass jars at an unconscionable price. Shall keep my eye open in the future out of interest . . . as you know I don’t bake myself but yours look very moreish !!!
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dev’essere buonissimo!
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I’ve had the Cape gooseberry before, they are quite tasty and I can see why they would go so well with chocolate. I just love the pattern the batter made with the gooseberries, it looks really cool.
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