One of my favourite desserts is a lemon tart. I love the tangy, creamy texture of the filling. Delicious! With the warmer weather approaching, I was inspired to make a dessert that captured this taste.
As a nod to my time in the UK, I’ve added a flavour that I was introduced to while I lived in Cambridge. Elderflower cordial is so fruity, so light and goes perfectly with lemon. Sure, it is a flavour combination well used (even Prince Harry had a lemon and elderflower cake for his wedding), but there is a great reason for this – nothing beats it!
For these tarts, I went even creamier than a traditional lemon tart. They are individually portioned, cute and easy to share. Better for afternoon tea, or picnics that way
Lemon cream and elderflower tarts
For the pastry:
- 240g plain flour
- 160g unsalted butter, softened
- ¼ cup water
- 2 tbs caster sugar
- Zest of a lemon
For the filling:
- 200ml whipping cream
- 250g mascarpone cheese
- 4 tbs elderflower cordial
- 3 tbs store-bought lemon curd
- Sprigs of mint, to garnish
- To make the pastry, combine the flour, butter, sugar and zest in a mixer with a dough attachment. Add just enough water until the pastry comes together into a ball. Cover with clingwrap and rest in the fridge for 20 mins.
- Preheat the oven to 180° Celsius. Grease a muffin tray with spray oil.
- Roll out the pastry on a worktop until ½ cm thick. Using a round template approx. 10cm in diameter (I used the lid of a ramekin that I had) cut out circles and line the muffin tray with them. This pastry will make 9 tart cases.
- Bake in the oven for 15 mins until golden.
- To make the filling, combine the cream, mascarpone, elderflower cordial in a mixer until thick and stiff. Stir through the lemon curd to create a marbled effect.
- Fill the tarts and top with a sprig of mint to garnish.