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Izelle Hoffman – Biltong & Gooseberry Tart

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Izelle Hoffman –

Biltong & Gooseberry Tart

Izelle Hoffman –

Biltong & Gooseberry Tart


30 Min


4 - 6 Persone



For the crust:

250g Sweet potato mash

3 eggs whisked

250g pre-steamed butternut chunks to arrange on top of sweet potato mix 

For the filling:

1 tbsp olive oil

1 Red salad onion diced


75g of small Salad Onions chopped

200g gooseberries cut in halves

125g dried peaches soaked in hot water

75g of biltong-

if you are using game biltong and its quite hard, just soak in hot water for a few min1/4 - 1/2 tsp Salt (I used smoked salt)

2g ground black pepper

2 tbsp Balsamic vinegar

2-3 tbsp raw Honey

2 tsp dried sage2 tsp roasted garlic

2 tsp caramel essence 


1 heaped tbsp almond flour

20-30g Pine nuts 

Fresh sage leaves


  • Pre heat oven to 200˚C.
  • Prepare baking dish with B-Well non-stick spray.
  • Whisk the eggs and mix with the sweet potato mash, transfer to the baking dish.
  • Arrange butternut chunks on top of the sweet potato mixture 
  • In a medium size frying pan, fry the onion in 1 tbsp of B-Well olive oil until golden, add the gooseberries, soaked peaches and biltong.
  • Add the salt, pepper, raw honey and balsamic vinegar, sage, garlic and caramel essence and allow to caramelize, but remove from heat before the sauce goes completely sticky. 
  • Transfer the gooseberry mix to the baking dish and arrange evenly over the sweet potato and butternut. 
  • Garnish with almond flour and pine nuts 
  • Bake for 25-30minutes  
  • Remove from the oven and garnish with freshly chopped sage leaves before serving and enjoy
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