Recipes

Raspberry & Elderflower Tart

Ingredients

• (Enough to fill an 8 inch/20cm diameter pastry case or 4 - 5 little ones as illustrated)
• 2 Egg yolks
• 50g Caster Sugar
• 20g Cornflour (sieved)
• 20g Plain Flour (sieved)
• 30ml full fat Milk
• 4 tbsp Belvoir Elderflower Cordial
• 1 punnet of fresh Raspberries

Instructions

• Beat the egg yolks and sugar together while heating the milk in a saucepan.
• Add the two flours to the egg and sugar mixture.
• Pour in the milk and stir in the Belvoir Elderflower Cordial.
• Pour the mixture back into the saucepan and heat stirring all the time until the custard thickens. It should have the consistency of whipped double cream.
• This crème patissière can be used in a fruit tart. Buy a pastry case, or individual pastry cases and fill with the crème Patissière. Cover with fresh raspberries and serve. You can also use it to fill éclairs or smooth it onto a sponge base and cover with fresh fruit to make a quick and delicious pudding. Serves 6.

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