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Elderflower and Lemon Tart, with Strawberry Sorbet and Meringues

A delicate lemon and elderflower tart served with homemade strawberry sorbet, crisp vanilla meringues, and fresh sugared strawberries.

VegetarianDessertSummerStrawberryElderflowerRefined
Estimated Nutrition
Calories
982
kcal / serving
7856.2 kcal total
Carbs
135.5g
per serving
1084.2 g total
Fat
43.6g
per serving
348.8 g total
Protein
14.3g
per serving
114.5 g total
Cook Time
100
minutes
Serves
8
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
100
g
Caster Sugar
for juice and pulp
200
ml
Glucose
liquid glucose for sorbet
200
g
Caster Sugar
for sorbet
160
g
Icing Sugar
for pastry
300
g
Caster Sugar
for tart filling
200
g
Caster Sugar
for meringues
2
tsp
Cornflour
50
g
Caster Sugar
for sugared strawberries
30
g
Icing Sugar
for yoghurt
50
g
Glucose
for syrup
CondimentsSauces
100
ml
Elderflower Cordial
for tart filling
1
tsp
White Wine Vinegar
Dairy
150
g
Unsalted Butter
diced
5
piece
Egg Yolks
from free-range eggs
600
ml
Double Cream
for tart filling
9
piece
Eggs
free-range
100
ml
Greek Yoghurt
Fruits
2
kg
Strawberries
washed and halved
250
g
Strawberry Pulp
prepared in step 2
2
piece
Lemons
zest only
200
ml
Lemon Juice
freshly squeezed
100
g
Strawberries
diced for garnish
1
handful
Strawberries
fresh for serving
GrainsCereals
250
g
Plain Flour
plus extra for rolling
Liquids
500
ml
Strawberry Juice
prepared in step 2
250
ml
Sparkling White Wine
for sorbet
100
ml
Lemon Juice And Elderflower Cordial
pre-mixed blend
NutsSeeds
1
piece
Vanilla Pod
seeds only for pastry
1
piece
Vanilla Pod
seeds only for meringue
1
piece
Vanilla Pod
seeds only for sugared strawberries
0.5
piece
Vanilla Pod
seeds only for yoghurt
0.5
piece
Vanilla Pod
seeds only for syrup
Other
4
piece
Egg Whites
from free-range eggs

Method

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