Recipes › Elderberry › Elderberry and Lemon Curd Tart
Elderberry and Lemon Curd Tart
A crisp, buttery tart shell is filled with silky lemon curd then topped with a glossy elderberry compote for a dessert that is dramatic in appearance and extraordinary in flavour. The bright, tart lemon curd and the deep, wine-like elderberry complement each other in a way that is genuinely surprising. It is a grown-up, impressive dessert that showcases elderberry at its most sophisticated.
Elderberry is in season now. More elderberry recipes, or see what to sow this month where you are.
Ingredients
- cups fresh elderberries, stemmed
- cup sugar, divided
- pre-baked 9-inch tart shell
- cup lemon juice, freshly squeezed
- teaspoons lemon zest
- egg yolks
- whole eggs
- tablespoons unsalted butter, cold and cubed
- tablespoons water
Contains: cereals gluten, milk, eggs.
Method
- Make the elderberry compote: simmer elderberries, 1/4 cup sugar, and water in a small saucepan over medium heat for 15 minutes until berries burst and sauce thickens. Cool.
- Make the lemon curd: whisk together egg yolks, whole eggs, remaining 1/2 cup sugar, lemon juice, and lemon zest in a heatproof bowl.
- Set the bowl over a saucepan of barely simmering water. Cook, whisking constantly, for 10–12 minutes until the curd is thick enough to coat the back of a spoon.
- Remove from heat. Whisk in cold butter, one piece at a time, until fully incorporated and glossy.
- Strain the lemon curd through a fine-mesh sieve into the pre-baked tart shell. Smooth the surface.
- Refrigerate for at least 2 hours until set.
- Once set, spoon the elderberry compote over the top of the tart. Spread gently to cover the curd, or leave it marbled.
- Slice and serve chilled.
Tips
- Straining the lemon curd removes any cooked egg bits and results in a perfectly silky, smooth filling.
- The tart can be made up to 2 days ahead — add the elderberry topping just before serving to keep the curd layer clean.
Ring the changes
- Use lime curd instead of lemon curd for a more tropical flavour.
- Scatter a few fresh elderflowers over the compote topping in the season for a breathtaking garnish.
Keeping it
Refrigerate the assembled tart for up to 2 days. The pastry will soften slightly over time but will remain delicious.
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