Ingredients for Sambocade Medieval Elderflower Cream Cheese Tart
- Shortcrust Pastry
- Eggs
- Caster Sugar
- 250g full-fat cream cheese
- Fresh Breadcrumbs
- Elderberry Flowers
- Fresh Edible Flowers
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How to Make Sambocade Medieval Elderflower Cream Cheese Tart
- Preheat oven to 180°C (350°F/Gas Mark 4).
- Line a deep 23cm tart tin with your favorite pastry (store-bought or homemade) and blind bake for 10-15 minutes. (Blind baking involves lining the pastry with baking paper and filling with pie weights to prevent it from puffing up.)
- In a large bowl, cream together 4 large egg yolks and 100g caster sugar until pale and fluffy.
- Gradually add 250g full-fat cream cheese, beating well after each addition until smooth and creamy.
- Gently stir in 100g fresh or stale breadcrumbs.
- Remove the flowers from 20-25 elderflower heads by gently forking them off the stems. If using elderflower cordial, add 2 tablespoons here; if using fresh flowers add them and reserve 1 tbsp for garnish.
- In a separate bowl, whisk 4 large egg whites until stiff peaks form.
- Gently fold the egg whites into the cheese mixture until just combined.
- Pour the mixture into the pre-baked tart shell.
- Bake for 45-50 minutes, or until golden brown and set.
- Let cool slightly before serving warm or at room temperature. Garnish with reserved elderflowers and serve with a dollop of cream or crème fraîche and a glass of elderflower wine or champagne.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
61g
Fat
63g
Carbs
12g
