Lemon Tart with Cardamom and Elderflower Cream
A bright, zesty lemon tart that balances sharp citrus with a subtle bitterness, finished with a fragrant cardamom‑elderflower cream. The buttery crust and silky custard make each bite a silky, melt‑in‑your‑mouth experience, perfect for sunny afternoons or any time of year.
Maker: Finn
From: Instagram(view original)
Rate this recipe
Save this recipe to your cookbook
Saving public recipes is free. Keep the source, add notes, and find it again without searching the feed.
Watch the recipe video
Video plays from the original creator's platform. View the original video
Prep Time
Cook Time
Servings
One recipe link, ready for anywhere
Use it in Instagram, TikTok, YouTube, email, or a creator bio. It always opens this recipe and keeps the original source attached.
Publishing this recipe elsewhere? Add a visible credit link back to this page.
Publisher & backlink kit+
Give publishers a useful, properly credited asset. Backlinks only happen when another site chooses to publish and credit it.
Download the card, upload it to Google Lens, then use the outreach message for relevant uncredited copies. Contact only sites that actually reuse the asset.
About this saved recipe
Source-aware card
ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.
Cooking context
1 hr 15 min estimated total time for 8 servings.
Explore related saves
Ingredients
- 1 egg
Crust
- 7 1/10 oz all-purpose flour
- 1 4/5 oz granulated sugar
- 3 1/2 oz unsalted butter
- 1/4 tsp salt
Lemon Custard
- 3 egg yolk
- 2 3/5 oz granulated sugar
- 1/4 cup lemon juice
- 1 tsp lemon zest
- 0.85 cup heavy cream
Cardamom & Elderflower Cream
- 1 1/10 cup double cream
- 4 cardamom pods
- 1 fl oz elderflower cordial
Instructions
- 1Preheat the oven to 356°F (350°F).
- 2For the crust: combine flour, sugar, and salt in a bowl. Add cold butter and rub it into the dry ingredients until the mixture resembles coarse crumbs.
- 3Press the dough into a 23 cm tart tin, ensuring an even base and up the sides. Prick the bottom with a fork.
- 4Blind bake the crust for 15 minutes, then remove and brush with an egg wash. Bake until light golden brown, about 5 minutes more. Set aside to cool.
- 5For the custard: whisk egg yolks and sugar until pale. Stir in lemon juice and zest, then add heavy cream. Pour the mixture into the cooled crust.
- 6Bake the tart at 356°F for 20 minutes, or until the custard is just set. Remove and cool to room temperature, then refrigerate overnight to finish setting.
- 7For the cream: whip double cream until soft peaks form. Gently fold in crushed cardamom and elderflower cordial until well combined.
- 8Serve the chilled tart topped with a generous swirl of cardamom‑elderflower cream.
Made this recipe?
Tap a star to rate it — ratings help other cooks decide what to make next.
Rate this recipe
This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Lemon Tart with Cardamom and Elderflower Cream?
- About 1 hour 15 minutes in total: 30 minutes of prep and 45 minutes of cooking.
- How many servings does this Lemon Tart with Cardamom and Elderflower Cream recipe make?
- This recipe makes 8 servings as written; ingredient quantities on this page can be scaled.
- Where does this Lemon Tart with Cardamom and Elderflower Cream recipe come from?
- It was shared by Finn on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.