Lemon & Elderflower Tart

Ingredients

For The Pastry

175g plain flour

85g chilled butter, cubed

45g caster sugar

1 egg

For The Filling

75ml elderflower syrup - see recipe below

5 eggs

200g caster sugar

4 lemons, zest and juice

250ml double cream

Icing sugar and lemon zest to serve

Method

To make the pastry, place the flour, caster sugar and butter in a bowl. Using your fingertips rub the mixture until it resembles fine breadcrumbs. Add the egg and bring together to form a dough. Chill for at least 30 minutes.
Once chilled roll out on a lightly floured surface to 0.5mm thickness and line a 23cm (9in) loose-bottomed flan tin. Chill for another 30 minutes.
For the filling, beat the eggs and sugar together until combined. whisk in the lemon juice, zest, syrup and double cream. Chill
Preheat oven to 175C. Line the tart with parchment, fill with baking beans and blind bake for 10 minutes. Remove the paper and beans and bake for a further 5 minutes, or until the base is crisp.
Reduce the oven down to 140C. Place the tart on to a tray in the oven and carefully pour in the filling trying not to over fill.
Bake for 30 minutes until set. Remove from oven and allow to cool completely. serve with a dusting of icing sugar and sprinkle over the lemon zest.

Elderflower Syrup

2 lemons sliced

15 elderflower blossoms, leaves and stems removed

1kg granulated sugar

1ltr water

20g citric acid

In a large saucepan place the sugar, water and citric acid. Bring to a boil on a medium heat stirring occasionally making sure all sugar has dissolved.
Place the lemon and elderflower in a bowl and pour over the syrup. Allow syrup to cool before covering the bowl.
Let this sit and infuse for 2 days, stirring twice a day.
Strain the mixture through a cheese cloth or muslin to remove any impurities. Add this to a large saucepan and bring to the boil. Once at a boil reduce the heat and simmer for about 10 minutes. Add this to a large jar or bottle and seal.

This will last up to 2 months in the fridge.