Elderflower Tarte Recipes

LEMON AND ELDERFLOWER TART

Lemon and Elderflower Tart image

Elderflower liqueur, such as St. Germain, has a delicate, floral flavor that works really well in this simple lemon tart.

Provided by Martha Collison

Categories HarperCollins Dessert Tart Lemon Lemon Juice Liqueur Custard

Yield 10 servings

Number Of Ingredients 8

Ingredients

Butter, for greasing
1 x My Favorite Sweet Shortcrust Pastry recipe
3 eggs
125g (2/3 cup) caster (superfine) sugar
Zest and juice of 3 unwaxed lemons
150ml (2/3 cup) heavy cream
75ml (5 tbsp) elderflower cordial
Confectioners' sugar, to dust

Steps:

Butter a 23cm/9-inch loose-bottomed tart tin, make the pastry, then use it to line the tin and blind bake it according to the instructions. Lower the oven temperature to 340°F/170°C/150°C fan/gas 3.
Lightly whisk together the eggs, sugar and lemon juice, then add the cream and elderflower cordial. Stir in two-thirds of the lemon zest, reserving the rest for the top. Try to pop any bubbles that appear on the surface with a skewer or skim them off with a spoon.
Pour half the lemon mixture into the tart case then put it in the oven. Once it is safely in, fill it completely to the top with the rest of the mixture (this half and half approach helps to prevent spillage) then bake for 30-35 minutes or until the tart has just set. It should still have a slight wobble in the middle.
Leave the tart to cool completely before removing it from the tin and chilling it in the fridge. To serve, dust with confectioners' sugar and the remaining lemon zest and if you like you can add a big dollop of mascarpone mixed with whipped cream on the side.

SAMBOCADE - MEDIEVAL ELDERFLOWER CREAM CHEESE TART

Sambocade - Medieval Elderflower Cream Cheese Tart image

This is an unusual tart which can be baked all year round using elderflower cordial, but it is best to use fresh elderflowers when available (in June and July). It is a variation of a cheese tart using only fresh or stale breadcrumbs. Elderflowers have strong medicinal credentials and were used by witches in Medieval England. Traditionally, the flowers were infused into wine, cordials and vinegars and were also used in elderflower fritters, now reappearing on modern restaurant menus. As well as being an interesting pudding tart, this tart can be eaten outside set meal times with a glass of elderflower wine or champagne.

Provided by French Tart

Categories Tarts

Time 1h10m

Yield 1 Large Tart, 8 serving(s)

Number Of Ingredients 7

Ingredients

225 g rich shortcrust pastry
4 eggs, separated
115 g caster sugar
350 g cream cheese
85 g fresh breadcrumbs
3 -4 sprigs of fresh elderberry flowers (if in season) or 1 tablespoon elderflower cordial
2 -3 fresh fresh edible flowers, for decoration (if in season)

Steps:

Preheat the oven to 180°C/350°F/Gas 4.
Line a deep 23cm (9 in) tart tin with the pastry and pre-bake or bake blind for about 10-15 minutes.
In a bowl, cream together the egg yolks and sugar until almost white and shiny, then gradually add the cream cheese, beating well after each addition until well blended. Stir in the breadcrumbs and set aside.
Prepare the freshly picked elderflowers by forking the flowers off the stems. Stir the flowers or cordial into the cheese mixture.
In a separate bowl, whisk the egg whites until shiny and stiff, then fold these into the cheesy mixture. Spoon into the pre-baked pastry case. Bake in the oven for about 45 minutes or until golden brown.
SERVE warm or at room temperature with cream or creme fraiche.

Nutrition Facts : Calories 424.6, Fat 27, SaturatedFat 12.7, Cholesterol 153.9, Sodium 388.3, Carbohydrate 36.3, Fiber 1.5, Sugar 15.4, Protein 9.7

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