Lemon And Elderflower Tart – a delicious recipe with Butter, recipe, eggs, caster, lemons, heavy cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
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 340u00b0F/170u00b0C/150u00b0C fan/gas 3.
2
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.
3
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.
4
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.
358
kcal
Calories
21
g
Fat
33
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: Butter, for greasing, 1 x, recipe, 3 eggs, and more.
Yes, Lemon And Elderflower Tart falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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