Strawberry, Elderflower & Basil Tart

Strawberry, elderflower and basil tart sitting on a white plate


For the Sweet Pastry

  • 250g plain flour
  • 125g cold butter (unsalted)
  • 75g icing sugar
  • 1 large egg + 1 yolk

To Finish

  • 1 punned of strawberries (finely sliced)
  • 25ml elderflower cordial
  • 50g apricot jam
  • Fresh baby basil leaves

For the Elderflower Creme Patisserie

  • 80g egg yolk
  • 60g caster sugar
  • 15g plain flour
  • 10g corn flour
  • 200ml milk
  • 100ml double cream
  • 1 tsp vanilla bean paste
  • 25ml elderflower cordial
  • Pinch of salt
  • 1 leaf gelatine (bloomed)

Download Our Recipe Here

How to Make it

For the pastry

  • To make the pastry, sieve together the flour & icing sugar
  • Dice the butter into small cubes & rub together with the flour mix to a fine breadcrumb consistency
  • Lightly beat the egg, Add to the mix and bring together to form the dough (don’t over work the pastry or it will become chewy rather than short)
  • Wrap in cling film & chill in the fridge for 30 minutes
  • Dust your work surface with flour & carefully roll out the pastry until 3-4mm thick
  • Line 8 6cm fluted pastry cases (or 1 large one) making sure to push the pastry right into the corners of the tins
  • Take a sheet of baking paper, scrunch it up and place on top of the pastry followed by ceramic baking beans (rice or dried chickpeas will also work)
  • Blind bake the tart cases for approximately 15 minutes
  • Remove the beans & bake for a further 10 minutes or until golden brown & crisp
  • Brush lightly with the remaining egg yolk, this will seal any small holes in the tart case

For the filling

  • To make the crème patisserie whisk together the egg yolk, flours, sugar & cordial
  • Bring the milk and cream & vanilla to a simmer and pour over the egg mix
  • Return to the pan and gently cook until the mix begins to thicken – keep tasting as it is essential not to rush the cooking or you’ll end up with a floury tasting mixture
  • Once cooked out and thickened Add the gelatine leaf and a pinch of salt
  • Set the crème patisserie in the cooled tart cases just below the rim

To finish

  • Finely slice the strawberries (either sideways or lengthways is fine depending how you want the tarts to look)
  • Carefully arrange in layers around the outside working inwards
  • In a pan bring the apricot jam & cordial to a simmer until dissolved
  • Use this to glaze the strawberries
  • Finish off with leaves of baby basil places around the tart