Fresh and zesty lemon tarts with Summer berries and Elderflower. These tarts are gluten-free, vegan and paleo-friendly.
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.
Paleo Lemon Tarts (Vegan + Gluten-free)
Makes 2 small tarts (to fit 2 x 12.5cm tins) or 1 large tart (to fit 23cm tin)
Ingredients
Crust
- 150 g / 1 ½ cups ground almonds
- 35 g / ½ cup coconut flour
- Small pinch of salt
- 3 tbsp maple syrup
- 3 tbsp coconut oil, melted or olive oil
Filling
- 120 ml / ½ cup water
- 60 ml / ¼ cup elderflower cordial
- 2 tbsp agar flakes
- 120 ml / ½ cup coconut milk
- 1 tbsp arrowroot powder
- 2 - 4 tbsp maple syrup
- 80 ml / ⅓ cup freshly squeezed lemon juice
- ½ tsp vanilla extract
- Mixture of fresh berries
Instructions
To make the crust
- 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.
To make the filling
- 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.
To assemble the tart(s)
- 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.
Jen says
Could I use cornstarch instead of arrowroot powder for the filling? Or is arrowroot better for this recipe?
Aimee says
Yes, corn starch is fine to use instead.
Jen says
For the coconut milk, do you recommend canned or boxed, or either? Sweetened or unsweetened?
Aimee says
Full-fat tinned coconut milk will give a creamier result. You can use other dairy-free unsweetened milks for a less rich texture.
Jen says
I have this elderflower syrup at home. Would this work like the elderflower cordial for this recipe?
D’arbo Syrup Single Bottle Elderflower 500ml (16.9oz) Bottles From Austria https://www.amazon.com/dp/B00QOECCBG/ref=cm_sw_r_cp_api_glt_fabc_GAZCW2QM6WYE2D0ZN9VV?_encoding=UTF8&psc=1
Aimee says
Yes that will be fine
Jen says
If I dont need the tarts to be gluten free, could I sub regular all-purpose flour for the coconut flour?
Aimee says
Hi Jen, no, I would change the recipe altogether as the coconut flour doesn’t work 1:1. I would suggest using my shortcrust pastry recipe here, which will work perfectly with this tart. Let me know if you try it :-)
https://wallflowerkitchen.com/vegan-jam-tarts/
Jen says
Ooo ok! if I use the shortcrust pastry recipe here, the tart size is bigger (versus the jam ones) – what would the baking temperature be? And for how long would I bake for?
Also, another question, the pastry recipe and others (like your scones) call for dairy-free butter. Is this salted or unsalted? (And if I get unsalted how much salt would you recommend adding?)
Jen says
Sorry 2 more questions…
1. the jam tart recipe is for 24 jam tarts. Do I need to adjust the shortcrust pastry recipe for this Lemon & Berry tart recipe?
2. could I use the Lemon & Berry tart filling for the jam tart recipe (replacing the jam filling)? I love mini-tarts!
Aimee says
Yes, the filling will work with the jam tart cases. If you’re making the cases bigger, you will need to bake for longer. It will depend on the size but try 5 minutes and remove when they begin to turn golden brown.
Rachel says
What does prostate have to do with this recipe? I think it’s a typo…
Aimee says
Oh my god… thanks for pointing that out. It’s a spam link and not sure how it was added. Appreciate you letting me know, gonna get it removed right now!
zita fox says
These are crazy pretty Aimee x
Natasha says
I love elderflower so much as a flavour. I will definitely have to try these!
Katie @ Produce on Parade says
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!
Shashi says
Cannot stop drooling looking at these tarts – that base with almonds and coconut sounds wonderful!
Aimee says
Thanks Shashi! It is a wonderful tart crust, I can’t wait to try it out with other fillings…
erin {yummysupper} says
Aimee! A gluten-free elderflower, berry tart… yes please!
xoxo
E
whatjessicabakednext says
These tarts look divine, Aimee! Love the fruit topping! :)
Monica says
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!
dina says
what lovely tarts!
Kristi @ Inspiration Kitchen says
Aimee – this looks amazing! They are so beautiful, I almost wouldn’t want to eat them! They look delicious!
Kelly says
These tarts are gorgeous Aimee. The elderflower sounds lovely and the pretty fresh berries look so mouthwatering!
Helen @ Scrummy Lane says
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!
ATasteOfMadness says
These tarts are gorgeous!! What do you think..second breakfast?
Mariana @The Candid Kitchen says
I love a bit of elderflower cordial to top some cider. The cream in the tarts look so lush! x
Emma @ Fork and Good says
Beautiful :) There’s heavy bushes of elderflower around the field where I walk my pooch, and it makes me so happy! :)
Samina | The Cupcake Confession says
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
Vicky says
These look beautiful Aimee! Lovely tarts, so Summery and pretty!
Kate - Gluten Free Alchemist says
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.
miss messy says
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!
Ala says
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!
Cailee says
Wow! This is so beautiful!! Can’t believe it’s VEGAN and GRAIN FREE! Great job girl! Love the photography as well! So beautiful!
Lauren Hairston says
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! :-)