Happy June everyone! One thing I love about early June is seeing all the elderflower in full bloom. Not only is it beautiful to look at but elderflower is one of my favourite flavours.
As soon as I see it, I start planning recipes. And as with most elderflower recipes, this one focuses on pairing it with lemon flavours.
So this is a tart with a lemon and elderflower curd filling, topped with mixed berries. Absolutely delicious!
The crust it made up of coconut flour and ground almonds to make a sweet shortcrust pastry and the filling is paired with fresh lemon juice and a hint of vanilla with a light texture.
This tart is:
- 150g / 1½ cups ground almonds
- 35g / ½ cup coconut flour
- Small pinch of salt
- 3 tbsp maple syrup
- 3 tbsp coconut oil (melted) or olive oil
- 120ml / ½ cup water
- 60ml / ¼ cup elderflower cordial
- 2 tbsp agar flakes
- 120ml / ½ cup coconut milk
- 1 tbsp arrowroot powder
- 2 - 4 tbsp maple syrup
- 80ml / ⅓ cup freshly squeezed lemon juice
- ½ tsp vanilla extract
- Mixture of fresh berries
- Preheat the oven to 170°C / 350°F and lightly grease a loose-base 23cm tart tin or two 12.5cm tins.
- In a food processor, mix together the ground almonds, coconut flour, salt and maple syrup. Add in the oil 1 tbsp at a time until the mixture resembles dense breadcrumbs that shapes like a dough when pressed.
- Using your fingers or the back of a spoon, press the dough into the tart tin, making sure the sides and bottom are coated evenly.
- Bake in the oven for 10-15 minutes until golden.
- In a small saucepan, combine the water and elderflower cordial. Taste and add more cordial if needed. Sprinkle the agar flakes on top and allow them to soften for a few minutes.
- Meanwhile, mix 60ml / ¼ cup of the coconut milk with the arrowroot powder in a small bowl and set aside for later.
- Bring the elderflower and agar mixture to a boil, then reduce to a simmer. Stir for a 5-10 minutes until all the agar flakes have been dissolved. Stir in the maple syrup.
- Add the arrowroot and coconut mixture to the saucepan and bring to a boil. Whisk briefly for a few seconds and then reduce the heat. The mixture should thicken considerably.
- Remove from the heat and stir in the lemon juice and vanilla extract.
- Make sure the tart shell is completely cool. Pour the elderflower filling into the tarts and leave to set in the fridge for 1 hour. Arrange the berries on top, pressing them in slightly. Leave to set for a further hour.
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These are crazy pretty Aimee x
I love elderflower so much as a flavour. I will definitely have to try these!
These are so lovely! What a unique and creative little tart! I’m searching to see if we have elderflower up here in Alaska..though I am doubting it!
Cannot stop drooling looking at these tarts – that base with almonds and coconut sounds wonderful!
Thanks Shashi! It is a wonderful tart crust, I can’t wait to try it out with other fillings…
Aimee! A gluten-free elderflower, berry tart… yes please!
xoxo
E
These tarts look divine, Aimee! Love the fruit topping! :)
Hey Aimee – these tarts do make me smile! Very pretty…and you’ve got me curious about elderflower. Congrats on your coconut ice cream book, too! It looks great!
what lovely tarts!
Aimee – this looks amazing! They are so beautiful, I almost wouldn’t want to eat them! They look delicious!
These tarts are gorgeous Aimee. The elderflower sounds lovely and the pretty fresh berries look so mouthwatering!
Ooh, how lovely! These look like little elderberry ‘Bakewell tarts’. I’d like to have a go at that healthy crust some time. I’ve never made anything with elderberry flavour, but I’d like to – it’s so English and really reminds me of my granddad who used to make elderberry wine! It goes without saying that these are very beautiful, too!
These tarts are gorgeous!! What do you think..second breakfast?
I love a bit of elderflower cordial to top some cider. The cream in the tarts look so lush! x
Beautiful :) There’s heavy bushes of elderflower around the field where I walk my pooch, and it makes me so happy! :)
I loveeee how healthy this tart is!!!!!1 I’ve never had the chance to taste elderflower cordial or even know what it tastes like! But there’s a Waitrose section in my supermarket! the next time, I’m picking up a bottle of Elderflower cordial from there! This looks absolutely amazing! Such a fresh summery tart! <3
These look beautiful Aimee! Lovely tarts, so Summery and pretty!
These are so beautiful. I always love the vibrancy that fresh berries bring to a dish. And the filling looks so light. I haven’t used coconut flour in pastry yet. Not sure why, it is a great choice. I must give it a go.
Right i’m going out and getting some elderflowers tomorrow, I always use the berries in the autumn but they’re such a faff and I always ruin a piece of clothing! I’ll follow your recipe and let you know how it goes :) These tarts look brilliant!
Aimee, I’ve never tried elderflowers in my food! I’m so glad you introduced me to this, because these tarts are absolutely beautiful. And FYI, I’m waiting anxiously for the weekend so I can try making some coconut milk ice cream ;) cheers!
Wow! This is so beautiful!! Can’t believe it’s VEGAN and GRAIN FREE! Great job girl! Love the photography as well! So beautiful!
Oh it looks delicious! I’m so jealous of everyone who has access to forage-able elderflower. I’ve never seen them growing where I live, but one of our grocery stores finally started stocking elderflower cordial. I love mixing whatever I don’t use in a recipe with a bit of gin and ice. Tastes like June! :-)