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Elderflower Tart

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A delightful elderflower tart featuring a creamy lemon curd filling and a flaky crust, perfect for impressing guests or enjoying on a quiet evening.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup unsalted butter, cold and cubed
  • 1/4 cup powdered sugar
  • 1/4 teaspoon salt
  • 2–3 tablespoons cold water
  • 1 cup lemon curd
  • 1/2 cup elderflower syrup
  • Fresh berries for garnish (optional)

Instructions

  1. Make the Tart Crust: In a mixing bowl, combine the all-purpose flour, powdered sugar, and salt. Whisk them together to combine. Add in the cold, cubed butter and work it into the flour mixture until it resembles coarse crumbs.
  2. Bring it Together: Gradually add the cold water, one tablespoon at a time, mixing with a fork until the dough just comes together. Shape into a disc, wrap in plastic wrap, and chill in the fridge for at least 30 minutes.
  3. Roll out the Dough: On a lightly floured surface, roll the dough out to about 1/8-inch thickness and fit it into your tart pan.
  4. Form the Crust: Press the dough into the corners of the tart pan, and prick the bottom with a fork.
  5. Blind Bake: Place parchment paper over the crust, fill with pie weights, and bake at 375°F (190°C) for 15-20 minutes. Remove weights and bake for another 5-10 minutes until golden brown.
  6. Prepare the Filling: Mix the lemon curd and elderflower syrup in a bowl until well combined.
  7. Fill the Tart: Pour the mixture into the cooled crust.
  8. Chill and Set: Refrigerate the tart for at least 2 hours.
  9. Garnish Thoughtfully: Top with fresh berries before serving.

Notes

For variations, consider adding mixed berry compote, using almond flour for the crust, or creating mini tartlets.

Nutrition

Keywords: elderflower, tart, dessert, lemon curd, baking, elegant dessert

Find it online: http://ivoryapron.com/elderflower-tart/