Sambocade Medieval Elderflower Cream Cheese Tart Recipes

LEMON AND ELDERFLOWER TART

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

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.

ELDERFLOWER & LIME CHEESECAKE

Steps:

• Place the digestive biscuits in a large plastic bag. Hold one end of the bag and using a rolling pin, crush until they resemble fine breadcrumbs.
• Melt the butter in a large saucepan and add the crushed biscuits and sugar until they are fully combined.
• Press the biscuit mixture firmly into an 8” round tin with a lift up base and place in the fridge to set.
• Wash the lemon and grate the skin using a fine grater or use a zester. Place this zest together with the cream cheese, icing sugar and lime juice in a food processor and mix well.
• Then slowly add the cream and elderflower cordial until it is a smooth thick paste.
• Spread this mixture on the biscuit base and refrigerate.
• Just before serving, sprinkle the cheesecake with the zest of the lime.