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Raspberry and Elderflower Tart

A delicious summery dessert using seasonal ingredients

Raspberry and Elderflower Tart

 

 


Pastry

125g Plain Flour

60g Butter

1tbsp Caster Sugar

12 Egg Yolk

2 – 3tbsp water

 

Filling

2 Egg Yolks

50g Caster Sugar

2tsp cornflour

2 tsp plain flour

300ml milk

2 tbsp elderflower cordial

200g raspberries

Icing Sugar to decorate

Preheat the oven to 180 gas 4

 

  • Rub together the flour and butter until it resembles fine breadcrumbs. Stir in the sugar, then pour in the egg yolk and water and mix with a palette knife until the pastry comes together. Wrap and chill in the fridge for 10 – 15 minutes .
  • Meanwhile, make the filling by placing the egg yolks and sugar in a small pan and whisking together over a low heat. Stir in the cornflour and flour and mix to a smooth paste. Gradually add the milk and bring to a simmer whilst whisking constantly to prevent any lumps. Finally, stir in the elderflour cordial. Remove from the heat and allow to cool.
  • Roll the pastry to fit a 20cm/8inch flan tin, then leave to chill for another 10minutes (this prevents the pastry from shrinking during cooking).
  • Prick the base of the pastry case with a fork, then line it with greaseproof paper and add baking beans.
  • Bake for 10minutes before removing the paper and beans and cooking for a further 12 minutes. Leave to cool.
  • To serve, spoon the elderflower custard into the pastry case and then cover with raspberries.
  • Finish off with a dusting of icing sugar.

We made this and it was really easy and totally divine!

 

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