Floral elderflower adds a fragrant note to this rich and creamy French-inspired tart.
Ingredients
Makes approx 8
Prep time approx 3 hours plus cooling time
Pastry:
- 225g plain flour
- Zest of 1/2 lemon
- 145g unsalted butter
- 70g caster sugar
- 1 egg plus
- 1 yolk - beaten
- Pinch salt
Filling:
- 6 egg yolks
- 1 vanilla pod - split and scraped
- Zest of 2 limes
- 160g caster sugar
- 100mls elderflower cordial
- 500g drained crème fraiche - drain in coffee filter in the fridge overnight
For the strawberries:
- 12-14 Irish strawberries, hulled and cut into 1/4's
- 20ml elderflower cordial
- Large sprig mint thinly sliced
Method
- Preheat the oven to 175C.
- Rub together the flour, salt, lemon zest and butter until it resembles fine breadcrumbs. Add the sugar.
- Slowly add the beaten egg yolk and mix until it forms a ball. Wrap in cling film and place in the fridge for at least two hours. After two hours line a tart tin with greaseproof paper.
- Roll out the pastry on a floured board until it is 2mm in thickness. Line the tart tin with the pastry and then bake blind for 10 minutes or until golden. Remove from the oven and allow to cool.
- Turn the oven down to 110C. Whisk the egg yolks, sugar and vanilla together until light and fluffy.
- Add the crème fraiche, elderflower cordial and lime zest and whisk well together.
- Place the tart case on a tray in the oven and pour in the mix, filling right to the top. Bake for 40 - 45 mins or until the custard is almost set but with a slight wobble in the centre.
- Remove from the oven and allow to cool at room temperature.
For the strawberries:
- 15 minutes before you serve the tart mix everything together in a bowl.
- Once ready to serve, slice the tart into individual portions, sprinkle with some brown sugar and burn with a blow torch until golden. This is where you get your brûlée from.
- Place the tart on your serving plate and spoon the strawberries on top.
- Drizzle with a little of the syrup from the strawberries. Garnish with a sprig of mint.
