Elderflower custard tart

Elderflower custard tart

By
From
How to Cook Pastry
Serves
6
Photographer
Peter Cassidy

This is a rich and decadent tart that works well served with a gooseberry compote or fresh summer berries. It does use a lot of egg yolks, but if you prefer you can use 3 whole eggs and 4 extra yolks instead – or make a batch of meringues with the egg whites! You will need a 24cm loose-based flan tin (or ring).

Ingredients

Quantity Ingredient
1 quantity Pâte sucrée
extra flour, to dust

For the filling

Quantity Ingredient
10 egg yolks
300ml double cream
300ml good quality undiluted elderflower cordial
30g caster sugar

Method

  1. Roll out the chilled pastry on a lightly floured surface to a 3mm thickness and use to line the loose-based flan tin or flan ring set on a baking sheet. Cover with cling film and chill in the fridge until very firm to the touch, 20–30 minutes. Meanwhile, heat the oven to 190°C.
  2. Blind bake the pastry case for 15–20 minutes, ensuring the paper is pushed well into the corners of the pastry and the excess paper is folded over the edge of the pastry case, to help prevent it from browning. Remove the beans and the paper, taking care as the pastry will still be very soft, and bake for a further 5 minutes. Remove from the oven and reduce the oven temperature to 150°C.
  3. Meanwhile, to make the filling, mix all the ingredients together in a large bowl, then pass through a sieve into a jug and refrigerate until needed.
  4. When the pastry is cooked, pour in enough of the filling to half fill the pastry case. Transfer to a baking tray and place in the oven, then pour in more filling until the tart is as full as possible. Bake for 40–50 minutes until almost set, with a very soft wobble across the surface. A violent ripple across the middle indicates it is not set.
  5. Take the tart out of the oven, allow it to cool a little, then carefully remove the sides of the flan tin or ring. Leave to cool completely before serving.

A note on elderflower cordial...

  • It is important that the elderflower cordial used is of a sufficient strength. Check the directions on the bottle, which should suggest diluting 1 part cordial to 10 parts water or thereabouts. A weaker cordial will not give the required flavour.
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