Made with Rogers Foods All Purpose Flour – A buttery pastry shell filled with fresh elderberries and a creamy vanilla custard. Elegant, rustic, and perfect for showcasing seasonal berries.
Prep Time
60 minBake Time
50 minYield
8-10 sitesRating
/rating_off.png "1 Star")
Loading...| Pastry | |
| • 200 g Rogers Foods All Purpose Flour (or No Additive version) | |
| • Pinch of salt | |
| • 100 g cold unsalted butter, cubed | |
| • 4 Tbsp icing sugar | |
| • 1 egg yolk (save the white for another use) | |
| • Approx. 2 Tbsp cold water | |
| Filling | |
| • 2 large eggs | |
| • 115 g caster sugar (plus 2 Tbsp for sprinkling on top) | |
| • 175 ml double cream or whipping cream | |
| • 50 g Rogers Foods All Purpose Flour | |
| • 1 tsp pure vanilla extract (or crème de cassis) | |
| • 500 g fresh elderberries, cleaned and de-stemmed (or blueberries) |
Made with Rogers Foods All Purpose Flour – A buttery pastry shell filled with fresh elderberries and a creamy vanilla custard. Elegant, rustic, and perfect for showcasing seasonal berries.
| 1. | Make the Pastry: |
| 2. | Sift Rogers Foods All Purpose Flour and salt into a mixing bowl or stand mixer. |
| 3. | Add butter and mix with a paddle attachment (or by hand) until the mixture resembles breadcrumbs. |
| 4. | Add icing sugar and mix briefly. |
| 5. | Whisk together the egg yolk and water, then add the mixture to the flour. Mix until a soft dough forms (don’t overwork). |
| 6. | Flatten into a disk, wrap in cling film, and chill for 30 minutes. |
| 7. | ... |
| 8. | Blind Bake the Crust: |
| 9. | Preheat oven to 200°C (180°C fan) / 400°F / Gas 6. |
| 10. | Roll the pastry to ⅛ inch thick. Line a 9-inch loose-bottom tart tin. |
| 11. | Chill the lined tin for 15 minutes, then prick the base with a fork. |
| 12. | Line with parchment and baking weights. Bake for 10 minutes, remove weights, and bake another 5 minutes until lightly golden. |
| 13. | ... |
| 14. | Prepare the Filling: |
| 15. | In a bowl, whisk eggs, caster sugar, cream, Rogers flour, and vanilla extract until smooth. |
| 16. | Pour the custard mixture into the tart shell. |
| 17. | Evenly distribute the elderberries over the custard and sprinkle with the remaining 2 Tbsp of sugar. |
| 18. | ... |
| 19. | Bake the Tart: |
| 20. | Return tart to the oven and bake for 35–40 minutes, or until the filling is just set and slightly golden on top. |
| 21. | Cool in the tin for 10–15 minutes before removing. Serve warm or at room temperature. |
Leave a Reply