Lemon & Elderflower Tart

Make the Sweet Pastry

1. In a large bowl, rub the cold butter into the flour using your fingertips until it resembles fine breadcrumbs.
2. Stir in the icing sugar.
3. Separate the eggs and set aside the whites for another use.
4. Add the egg yolks and 2 tbsp cold water to the flour mixture. Mix until it comes together into a soft dough.
5. Knead lightly just until smooth.
6. Wrap the pastry in parchment paper and chill in the fridge for at least 1 hour.

Blind Bake the Pastry Shell

1. Preheat oven to 180°C (conventional, not fan).
2. Roll out the chilled pastry on a lightly floured surface and line the tart tin. Press well into the edges.
3. Lay a sheet of parchment paper over the pastry and fill with baking beans.
4. Bake for 20 minutes, or until lightly golden.
5. Remove from oven, allow to cool slightly, and trim the excess pastry for a neat edge. Set aside.

Prepare the Lemon Filling

1. In a bowl, whisk together the flour and caster sugar. Set aside.
2. In another bowl, combine the 3 whole eggs, 3 egg yolks, and the double cream. Whisk gently (don’t overmix).
3. Cover and chill the egg-cream mixture in the fridge for 20 minutes.
4. After chilling, scrape off and discard the skin formed on top.
5. Zest 3 lemons and juice all 6 (you should have about 200ml juice).
6. Strain the egg-cream mixture over the lemon zest.
7. Add the lemon juice and elderflower cordial. Whisk gently to combine.

Bake the Tart

1. Reduce oven temperature to 160°C fan.
2. Pour the lemon filling into the cooled pastry shell.
3. Carefully transfer to the oven and bake for 40 minutes – do not open the oven door during this time.
4. The tart is done when the filling has just a slight wobble in the centre.
5. Turn off the oven, open the door slightly and leave the tart inside to cool for 4 hours. This helps it set gently without cracking.
6. Once cooled, transfer to the fridge to chill fully.

To Finish

• Just before serving, garnish with fresh lemon slices, elderflowers (if using), and a dusting of icing sugar.

Tips

• Tart can be made a day ahead and stored chilled.
• For extra stability, place the tart tin on a baking tray before filling and baking.

Perfect for garden gatherings, celebrations, or a fresh twist on a summer dessert.