Strawberry Elderflower Tart

This year, although a bit late, it´s already a strawberry season for me. I combined them, unconventionally, with another seasonal product, namely elderflower syrup. Since I already have elderflowers in my garden, it would be a shame not to use them. The combination of sweet elderflower syrup and fresh strawberries is perfectly suited to this time of year. Strawberry Elderflower Tart consists of a crunchy vanilla-almond crust, a creamy filling made with mascarpone and elderflower syrup, and refreshing strawberries. I’ve upgraded the traditional vanilla tart and added almond flour, which makes it even more crunchy. The elderflower syrup recipe is a family recipe. I’m sure every family has their own, the best one. The subtle sweetness of the elderflower and the delicious mascarpone, along with the fresh strawberries are a great summer refreshment for these hot days.

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Strawberry Elderflower Tart

Prep Time

30 mins

Cook Time

20 mins

Total Time

50 mins

 

Creamy tart with vanilla-almond dough, mascarpone elderflower filling and fresh strawberries

Servings: 8 pieces

Ingredients

• Dough:
• 215 g all-purpose flour
• 75 g icing sugar
• 40 g almond flour
• 170 g butter
• 1 egg yolk
• Pinch of salt
• Filling:
• 200 ml heavy cream
• 300 g mascarpone
• 120 ml elderflower syrup
• About 300 g fresh strawberries

Instructions

1. Dough:
2. Mix and combine flour with icing sugar, almond flour, butter, egg yolk and salt. Process it using hands or mixer. Put the dough in a refrigerator for an hour.
3. Take the dough out, roll it out on a floured work surface and put it on the greased baking tart pan. Cut off the remaining dough around the edge of the baking pan. Cover the dough with baking paper and weigh it down with, for example, legume.
4. Bake it on 180 degrees for 20 minutes or until edges begin to brown. Take it out from the oven, remove the baking paper and legume and leave it cool.
5. Filling:
6. Whip heavy cream.
7. Add mascarpone and elderflower syrup, whip again.
8. Spread the filling evenly over the cooled tart crust.
9. Place in the refrigerator to set for a couple of hours.

10. Wash and cut the strawberries.

11. Place them on top of the filling before serving.

Recipe Notes

• Baking pan - 25 cm

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