Lemon and Elderflower Shortbread Tart
By OcadoLife
Published on 04 November 2024
Created by baker and cookbook author Benjamina Ebuehi, this no-bake Lemon and Elderflower Shortbread Tart will bring the zing to any gathering. Benjamina says, “The beauty of this bright, refreshing dessert is that looks and tastes so impressive, but involves minimal effort. The posset filling is rich, sharp and subtly floral, with a crunchy, buttery biscuit base.”Time and servings
25 minsTotal time
12Servings
15 minsPrep time
10 minsCooking time
Ingredients
- 200g shortbread biscuits
- 50g unsalted butter, melted
- 2 tbsp elderflower cordial
- 3 lemons, 2 finely zested, 1 with a little zest pared to decorate, all juiced (to give 80ml)
- 450ml double cream
- 120g caster sugar
Method
Step 1
In a food processor, blitz the biscuits to a fine crumb (or place in a food bag and crush with a rolling pin). Tip into a bowl and pour over the melted butter; mix well.Step 2
Tip the biscuit mixture into a 23 cm loose-bottomed tart tin and spread out evenly to fill the base and sides, pressing down firmly with clean fingers or the back of a spoon. Chill for 20 mins.Step 3
Meanwhile, combine the cordial, lemon zest and juice in a jug.Step 4
Combine the cream and sugar in a saucepan over a low heat and bring just to the boil, stirring until the sugar dissolves. Remove from the heat and leave to stand for 5 mins to thicken slightly. Stir in the lemon-elderflower mixture, then pour the filling into the chilled case. Chill for at least 6 hrs or ideally overnight, until set. Decorate with extra lemon zest before serving. Best eaten within 1-2 days.