Elderflower tart

A few weeks ago, back when the sun was shining (where has summer gone?) and elderflower filled the hedgerows, I decided to get creative with a spot of baking.  

Elderflower cordial is a bit of a staple drink in our house, with Belvoir Fruit Farms on our doorstep, in the nearby Vale of Belvoir. 

We’ve experimented with elderflower before, making madeleines, cheesecake and even our own cordial. But this time we fancied getting really experimental and have a go at something new.  Elderflower tart was an idea that popped in my head when I was thinking of ideas of yummy Elderflower treats.

Adapting a recipe for Tart au Citron, we made our own Elderflower tart. Delicate, sweet, flowery and perfect for a summers day. The result was a delicious, incredibly moreish dessert that was enjoyed by all the family. In fact everyone had a second slice, even granddad! 

AuthorLucyCategory, DifficultyIntermediate
Yields1 Serving
Prep Time40 minsCook Time30 minsTotal Time1 hr 10 mins
 1 packet of shortcrust pastry
 5 free range eggs
 125 ml double cream
 220 g caster sugar
 4 tbsp elderflower cordial
 1 lemon (zest only)
 icing sugar for dusting
Preparing your Elderflower tart
2

1. Grease a 23cm/9 inch tart tin (with a fluted edge and loose bottom) and sprinkle with flour.
2. Take out your chilled ready to roll shortcrust pastry and carefully position over the tin.
3. Push gently into shape, forming the edges of the tart on the fluted sides of the tin.
4. Leave some pastry over hanging the edges (as the pastry will shrink back)
5. Prick the base of the tart with a fork.
6. Loosely cover with cling film and pop back in the fridge to chill for 20 minutes.
7. Preheat the oven to 200c/400f/Gas mark 6.

Baking the pastry
3

1. Remove the clingfilm and add some baking paper or foil into your tart tin.
2. Fill with baking beans.
3. Bake blind or 12-15 minutes then remove the baking beads and baking paper or foil.
4. Trim off the excess pastry on the sides using a sharp nice (this will neaten the edges of your tart)
5. Bake the pastry again for 10-12 minutes until it’s a pale golden colour.
6. Allow to cool.

Filling the Elderflower tart
4

1. Break eggs into a large bowl and whisk together using a hand whisk.
2. Add in the rest of the ingredients and whisk again.
3. When combined pour the mixture into a jug and then carefully into the cooled pastry case. We recommend pulling out the oven tray and placing the tart tin on the shelf before filling to save it from spilling.
4. Bake again for 30 minutes. Keep an eye on it as the tart should be just set and have a slight wobble to it still!
5. Leave to cool and then remove the pastry from the tin.
6. Place on a plate or cake stand and dust with icing sugar.

Elderflower tart tastes delicious warm or cold. We enjoyed ours with a drizzle of Elderflower curd – yum!!

Ingredients

 1 packet of shortcrust pastry
 5 free range eggs
 125 ml double cream
 220 g caster sugar
 4 tbsp elderflower cordial
 1 lemon (zest only)
 icing sugar for dusting

Directions

Preparing your Elderflower tart
2

1. Grease a 23cm/9 inch tart tin (with a fluted edge and loose bottom) and sprinkle with flour.
2. Take out your chilled ready to roll shortcrust pastry and carefully position over the tin.
3. Push gently into shape, forming the edges of the tart on the fluted sides of the tin.
4. Leave some pastry over hanging the edges (as the pastry will shrink back)
5. Prick the base of the tart with a fork.
6. Loosely cover with cling film and pop back in the fridge to chill for 20 minutes.
7. Preheat the oven to 200c/400f/Gas mark 6.

Baking the pastry
3

1. Remove the clingfilm and add some baking paper or foil into your tart tin.
2. Fill with baking beans.
3. Bake blind or 12-15 minutes then remove the baking beads and baking paper or foil.
4. Trim off the excess pastry on the sides using a sharp nice (this will neaten the edges of your tart)
5. Bake the pastry again for 10-12 minutes until it’s a pale golden colour.
6. Allow to cool.

Filling the Elderflower tart
4

1. Break eggs into a large bowl and whisk together using a hand whisk.
2. Add in the rest of the ingredients and whisk again.
3. When combined pour the mixture into a jug and then carefully into the cooled pastry case. We recommend pulling out the oven tray and placing the tart tin on the shelf before filling to save it from spilling.
4. Bake again for 30 minutes. Keep an eye on it as the tart should be just set and have a slight wobble to it still!
5. Leave to cool and then remove the pastry from the tin.
6. Place on a plate or cake stand and dust with icing sugar.

Elderflower tart tastes delicious warm or cold. We enjoyed ours with a drizzle of Elderflower curd – yum!!

Elderflower tart
 
 

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