Lemon Tartwith Cardamom and Elderflower Cream

1. 1

   Preheat the oven to 350°F (350°F).

For the crust

2. 2

   combine flour, sugar, and salt in a bowl. Add cold butter and rub it into the dry ingredients until the mixture resembles coarse crumbs.

3. 3

   Press the dough into a 23 cm tart tin, ensuring an even base and up the sides. Prick the bottom with a fork.

4. 4

   Blind 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.

   Kitchen notes · Added by ReelsMeals: light golden tart shell. Blind bake, brush with egg wash and bake until lightly colored.

For the custard

5. 5

   whisk egg yolks and sugar until pale. Stir in lemon juice and zest, then add heavy cream. Pour the mixture into the cooled crust.

6. 6

   Bake the tart at 350°F for 20 minutes, or until the custard is just set. Remove and cool to room temperature, then refrigerate overnight to finish setting.

For the cream

7. 7

   whip double cream until soft peaks form. Gently fold in crushed cardamom and elderflower cordial until well combined.

8. 8

   Serve the chilled tart topped with a generous swirl of cardamom‑elderflower cream.