Lemon Tart with Cardamom‑Infused Crust and Elderflower Whipped Cream
A bright, citrusy lemon tart accented with fragrant cardamom in the buttery crust and topped with a delicate elderflower‑infused whipped cream. The silky lemon filling balances tartness with subtle floral sweetness, making it an elegant finish to any meal.
Maker: Finley Richards
From: Instagram(view original)
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Ingredients
- 1 1/2 cup all‑purpose flour
- 3/4 cup unsalted butter, cold and cubed
- 1/4 cup powdered sugar
- 1 tsp ground cardamom
- 1/4 tsp salt
- 1 egg yolk
- 3 large eggs
- 3/4 cup granulated sugar
- 1/2 cup fresh lemon juice
- 2 tsp lemon zest
- 1/4 cup unsalted butter, melted
- 1 cup heavy cream
- 2 tbsp elderflower cordial
- 1 tbsp powdered sugar (for topping)
Instructions
- 1Preheat the oven to 350°F (347°F). Place a rack in the middle of the oven.
- 2In a food processor, pulse the flour, powdered sugar, ground cardamom, and salt until combined.
- 3Add the cold cubed butter and pulse until the mixture resembles coarse crumbs; a few pea‑size butter pieces should remain.
- 4Transfer 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.
- 5On 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.
- 6Prick 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.
- 7In a mixing bowl, whisk together the eggs, granulated sugar, lemon juice, lemon zest, and melted butter until smooth.
- 8Place 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.
- 9Remove 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.
- 10Once the crust is completely cool, pour the chilled lemon custard into the tart shell, spreading evenly. Bake at 350°F (347°F) for 10‑12 minutes, just until the edges are set but the center still has a slight wobble.
- 11Remove 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.
- 12While 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.
- 13Before 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.
- 14Slice the tart with a sharp knife, wipe the blade between cuts for clean edges, and serve chilled.
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Frequently asked questions
- How long does it take to make Lemon Tart with Cardamom‑Infused Crust and Elderflower Whipped Cream?
- About 50 minutes in total: 20 minutes of prep and 30 minutes of cooking.
- How many servings does this Lemon Tart with Cardamom‑Infused Crust and Elderflower Whipped Cream recipe make?
- This recipe makes 6 servings as written; ingredient quantities on this page can be scaled.
- Where does this Lemon Tart with Cardamom‑Infused Crust and Elderflower Whipped Cream recipe come from?
- It was shared by Finley Richards on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.