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!
- 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
- Preheat an oven to 200°C/180°C fan/400°F. Line a large roasting tray or ovenproof dish with parchment.
- 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!!).
- Stir the blitzed biscuits, ground almonds and melted butter in a large mixing bowl until well combined.
- Press the mixture into a lined tart or cake tin to create an even base and sides.
- 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.
- 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.
- 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.
- Allow to cool fully before layering the strawberry slices on top.
- Store in the fridge if not serving immediately.