Lemon & Elderflower Summer Berry Tart

This recipe is a complete mash-up of a few of my recipes with a little bit of technique inspired from Darren Hogarty – head pastry chef at Chapter One or otherwise known as @stanpastry on Instagram!

The tart shell mix I have borrowed from my Salted Caramel Almond Bars (if you haven’t already tasted these, give them a go!!) with the tart filling mix initially coming about due to lemon curd not thickening but I couldn’t bare to throw it out (yes I am a big zero waste advocate!). There I was flicking through an InstaStory by @stanpastry and saw how he made his Key Lime Pie using condensed milk to thicken the filling so I gave it a whirl with my lemon curd mix and sure didn’t it work a treat.

Elderflower season is bursting out of every hedgerow right now so of course I had to add a dash or two from my freshly brewed cordial into the mix too. If you don’t have this don’t worry, your tart will still taste amazing!

For another zingy lemon recipe try my Quick & Easy Lemon Curd or Lemon Possets for an effortless dessert!

Serves 8.

  • 125g digestive biscuits or 100g coconut flour
  • 100g ground almonds
  • 150g butter or coconut oil, melted
  • 4 eggs
  • juice of 2 lemons and zest of 1 lemon
  • 2 tbsp elderflower cordial or syrup
  • 1 x 397g tin of condensed milk
  • 100g fresh summer berries
  1. Preheat an oven to 200°C/180°C fan/400°F. Line a large roasting tray or ovenproof dish with parchment.
  2. Blitz the digestive biscuits in a food processor until they resemble fine crumbs. Alternatively place the biscuits in a resealable bag and bash with a rolling pin until the same consistency is formed (my preferred option if I’m a little stressed or angry!!).
  3. Stir the blitzed biscuits, ground almonds and melted butter in a large mixing bowl until well combined.
  4. Press the mixture into a lined tart or cake tin to create an even base and sides.
  5. Bake in the oven for 10 minutes or until golden on top. Remove from the oven and allow to cool a little. Reduce the oven temperature to 180°C/160°C fan/350°F.
  6. Place the eggs, lemon juice and zest in a large mixing bowl and whisk together until well combined. Pour in the condensed milk and whisk again until it thickens. Stir through the elderflower syrup.
  7. Pour the filling onto the cooled base and bake in the oven at 180°C/160°C fan/350°F for 12-15 minutes or until set in the middle.
  8. Allow to cool fully before layering the strawberry slices on top.
  9. Store in the fridge if not serving immediately.
Elderflower & Lemon Summer Berry Tart; Delalicious; Sinead Delahunty
Happy cooking,
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