Elderflower cordial [Makes approx 2.5L]: 10 fronds of elderflowers 1 lemon 1 litre cold water 1 kg castor sugar 50g citric acid
- Method -
Elderflower cordial: 1. Collect the elderflowers. Wash them lightly to remove debris. 2. Slowly bring 2 litres of water and 2kg sugar to the boil in a large saucepan, stirring occasionally until the sugar is dissolved. Pare the skin of the lemon. Slice the lemons into circles and place in the saucepan. Add in the elderflowers and the citric acid. Turn off the heat and allow it to infuse for 24 hours. 3. The next day, sterilise bottles of jars with boiling water. Place a fine cotton tea towel in a colander and sit it in a bowl Drain the cordial mix through. All the sediment remains in the colander and the cordial will sit in a bowl. Transfer to a jug or using a funnel pour the cordial in to the sterilised bottles. 4. Store in the fridge for up to 6 weeks.
Shortbread Tart Base: 1. Preheat the oven to 160?. 2. Rub the butter into the flour until it looks like breadcrumbs. Stir in the sugar. Press into a 20cm loose bottom tart tin. Press up the sides and firmly into the bottom. 3. Prick with a fork and bake for 20mins. 4. When it comes out of the oven, after about 1/2 minutes press the base mixture back down into the edges.
Lime & Elderflower Filling: 1. Separate the eggs and pop the yolks in a mixing bowl. 2. Open the tin of the condensed milk and pour in. Grate in the zest of the limes and squeeze in the juice. Spoon the the elderflower cordial. Whisk gently for about 2 minutes. 3. Pour the filling in to the shortbread base and bake for 30 minutes. It will come out wobbly in the centre. Allow it to cool for 30 minutes at room temperature in the tin. Transfer to the fridge to set.
Topping: 1. Whisk the cream with the elderflower cordial until it forms stiff peaks. 2. Spoon or pipe it over the tart filling. Un-mould from the tin and grate some extra lime zest on top. Enjoy!