Lemon And Elderflower Tart Recipes

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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

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.

ELDERFLOWER TARTE



Elderflower Tarte image

Provided by Food Network

Categories     beverage

Time P10DT12h5m

Yield 1 serving

Number Of Ingredients 7

2 ounces Rhubarb-Infused Elderflower Liqueur, recipe follows
3 wild strawberries
3/4 ounce Meyer Lemon Air, recipe follows
1 bottle elderflower liqueur (recommended: St. Germain)
6 stalks fresh rhubarb, chopped
1/2 cup fresh Meyer lemon juice
1 pinch soy lecithin

Steps:

  • Pour the Rhubarb-Infused Elderflower Liqueur into a shot glass. Gently drop the strawberries into the shot glass. Top with 3 small spoonfuls of Meyer Lemon Air.
  • Place the rhubarb in the bottle of elderflower liqueur for a week and a half.
  • Place the lemon juice in a bowl. Dust with soy lecithin. Using an immersion or hand blender, froth until light and fluffy.

ELDERFLOWER LEMON CURD



Elderflower Lemon Curd image

I intentionally do not add the zest like I would in regular lemon curd in order not to overpower the subtle elderflower taste. It is important to remove as much of the green stems of the elderflowers, as they are not edible, and if foraging them, make sure that it's the flowers of black and not red elderflowers, and that they have not been sprayed with any chemicals. nThe curd is delicious on its own, or as a mini tart filling.

Provided by nch

Categories     Fruit Filling Recipes

Time 1h25m

Yield 4

Number Of Ingredients 5

1 good handful elderflower umbels (about 5)
1 cup sugar
½ cup freshly squeezed lemon juice
4 large eggs, lightly beaten
1 stick unsalted butter, chilled and cut into small pieces

Steps:

  • Gently shake elderflower umbels to remove any insects. Remove as much of the green stems as possible. The best way to do this is to strip them off the stems with your fingers into a bowl.n
  • Combine sugar and lemon juice in a small saucepan over low heat. Cook and stir until sugar is dissolved in the warm liquid. Add elderflowers, turn off the heat, and let steep for 1 to 2 hours.n
  • Strain mixture through a fine sieve into a double boiler or a metal bowl placed over a saucepan with simmering water. Squeeze the elderflowers to extract as much of the liquid as possible.n
  • Add eggs to the double boiler and cook over simmering water, stirring often with a wooden spoon, until mixture coats the back of the spoon, about 10 minutes. Make sure to scrape over the bottom and the sides of the double boiler.n
  • Once mixture is thick, remove from the heat. If it seems a bit lumpy, strain it through a fine sieve again. Add butter and stir until fully dissolved. Pour into a jar with a tight-fitting lid and refrigerate or freeze.n

Nutrition Facts : Calories 475.9 calories, Carbohydrate 53 g, Cholesterol 247 mg, Fat 28 g, Fiber 0.1 g, Protein 6.6 g, SaturatedFat 16.1 g, Sodium 73.4 mg, Sugar 51.1 g

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