Lemon Tartwith Cardamom‑Infused Crust and Elderflower Whipped Cream

Preheat the oven to 350°F (350°F). Place a rack in the middle of the oven.

In a food processor, pulse the flour, powdered sugar, ground cardamom, and salt until combined.

Add the cold cubed butter and pulse until the mixture resembles coarse crumbs; a few pea‑size butter pieces should remain.

Transfer the dough to a bowl, add the egg yolk, and mix just until the dough comes together. Form into a disc, wrap in plastic, and chill for 15 minutes.

On a lightly floured surface, roll the chilled dough to about 1/8‑inch thickness. Fit it into a 9‑inch tart pan with a removable bottom, pressing gently into the corners. Trim excess dough.

Prick the crust all over with a fork, line with parchment paper, and fill with pie weights or dried beans. Bake blind for 12‑15 minutes, then remove the weights and parchment and bake an additional 5‑7 minutes until lightly golden. Let cool while you prepare the filling.

In a mixing bowl, whisk together the eggs, granulated sugar, lemon juice, lemon zest, and melted butter until smooth.

Place the bowl over a saucepan of simmering water (double boiler) and whisk constantly until the mixture thickens and coats the back of a spoon, about 6‑8 minutes. Do not let it boil.

Remove the custard from heat, strain through a fine‑mesh sieve into a clean bowl, and let it cool to room temperature. Then refrigerate for at least 20 minutes.

Once the crust is completely cool, pour the chilled lemon custard into the tart shell, spreading evenly. Bake at 350°F (350°F) for 10‑12 minutes, just until the edges are set but the center still has a slight wobble.

Remove the tart from the oven and let it cool on a wire rack to room temperature, then refrigerate for at least 2 hours to set fully.

While the tart chills, make the elderflower whipped cream: in a chilled bowl, combine the heavy cream, elderflower cordial, and powdered sugar. Whisk on medium‑high speed until soft peaks form.

Before serving, dollop or pipe the elderflower‑infused whipped cream over each slice of tart and garnish with a light sprinkle of additional lemon zest if desired.

Slice the tart with a sharp knife, wipe the blade between cuts for clean edges, and serve chilled.