Lemon cream and elderflower tarts

A tangy zesty cream tart filled with lemon and elderflower

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!

A tangy zesty cream tart filled with lemon and elderflower

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

A tangy zesty cream tart filled with lemon and elderflower

Lemon cream and elderflower tarts

  • Servings: approx. 9
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Ingredients

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

Directions

    Directions:

  1. 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.
  2. Preheat the oven to 180° Celsius. Grease a muffin tray with spray oil.
  3. 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.
  4. Bake in the oven for 15 mins until golden.
  5. 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.
  6. Fill the tarts and top with a sprig of mint to garnish.
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Lemon quiche

A tangy lemony quiche with smoked salmon and capers

I have always been a Francophile. Ever since I can remember. Perhaps it all began with the children’s TV series Madeleine. I remember watching episodes when I was young, soaking in the faux French accents and absorbing the cartoonish Parisian landmarks.

In school I learnt French as a second language, all the way up to university. Since, I have visited France several times. I especially love French food. My birthday celebration this year involved dining at a French restaurant.

A tangy lemony quiche with smoked salmon and capers

To me, a quiche is the epitome of my childhood ideal of ‘French cuisine’. I have grown very fond of making a quiche in recent years, and once you have the hang of the pastry and timings, it is actually very simple to make one from scratch. And the flavour combinations are endless!

A tangy lemony quiche with smoked salmon and capers

Gardens are rife with lemons this time of year, and I wanted to hero it in my quiche recipe. This quiche is deliciously lemony and tangy, with some smoked salmon thrown in there for good measure. I am loving this milder weather and think this is the perfect light dinner for early Spring evenings, and could even be enough motivation to contemplate an outdoor picnic!

A tangy lemony quiche with smoked salmon and capers

Lemon quiche

  • Servings: 6
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Ingredients

For the pastry:

  • 240g plain flour
  • 160g unsalted butter, softened
  • ¼ cup water

For the filling:

  • 1-2 lemons, sliced
  • 100g smoked salmon for cooking
  • 200g crème fraiche
  • 3 eggs
  • 1 tbs capers
  • Zest of one lemon
  • Juice of one lemon

Directions

  1. To make the pastry, beat the butter and flour together in a mixer using a dough attachment. Add just enough water to bring the pastry together into a ball. As soon as the pastry comes together, cover with plastic wrap and refrigerate for at least 20 mins or until needed.
  2. Preheat the oven to 200° Celsius. Grease a quiche flan with spray oil.
  3. Take the pastry out of the fridge, and sprinkle the worktop with flour. Roll out the pastry until it is big enough to cover the base of the quiche flan. Line the flan with pastry and trim the edges. Weigh down the pastry with baking paper and baking beads, and blind bake the pastry case for 20 mins in the oven.
  4. To make the filling, whisk the eggs and crème fraiche together. Season, and add capers, lemon zest and juice. Stir to combine.
  5. Remove the pastry from the oven and lower the heat to 160° Celsius. Remove the baking beads and baking paper. Line the pastry case with an even layer of the smoked salmon, and pour in the egg filling.
  6. Bake in the oven for 20 mins. Add lemon slices on top of the half-set filling decoratively. Continue to bake for about another 10 mins or until filling is set.