Prep 10 mins
Cook 1 hr
This is an unusual tart which can be baked all year round using elderflower cordial, but it is best to use fresh elderflowers when available (in June and July). It is a variation of a cheese tart using only fresh or stale breadcrumbs. Elderflowers have strong medicinal credentials and were used by witches in Medieval England. Traditionally, the flowers were infused into wine, cordials and vinegars and were also used in elderflower fritters, now reappearing on modern restaurant menus. As well as being an interesting pudding tart, this tart can be eaten outside set meal times with a glass of elderflower wine or champagne.
- 225 g rich shortcrust pastry
- 4 eggs, separated
- 115 g caster sugar
- 350 g cream cheese
- 85 g fresh breadcrumbs
- 3 -4 sprigs of fresh elderberry flowers (if in season) or 1 tablespoon elderflower cordial
- 2 -3 fresh fresh edible flowers, for decoration (if in season)
- Preheat the oven to 180°C/350°F/Gas 4.
- Line a deep 23cm (9 in) tart tin with the pastry and pre-bake or bake blind for about 10-15 minutes.
- In a bowl, cream together the egg yolks and sugar until almost white and shiny, then gradually add the cream cheese, beating well after each addition until well blended. Stir in the breadcrumbs and set aside.
- Prepare the freshly picked elderflowers by forking the flowers off the stems. Stir the flowers or cordial into the cheese mixture.
- In a separate bowl, whisk the egg whites until shiny and stiff, then fold these into the cheesy mixture. Spoon into the pre-baked pastry case. Bake in the oven for about 45 minutes or until golden brown.
- SERVE warm or at room temperature with cream or creme fraiche.
The breadcrumbs give this tart quite a different texture than the usual cream cheese tart. The elderflower flavour is also quite subtle. I think next time I'd probably double the amount of cordial I used. Overall a nice change of pace for dessert. Thanks French Tart!