Lemon And Elderflower Tart 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.

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