The sweet and luscious flavour of fresh strawberries pairs beautifully with this elderflower and lemon tart.

Serves 6-8.

Products used:

MasterClass Crusty Bake Non-stick Fluted Round 25cm Quiche Tin
MasterClass Electronic Dual Dry and Liquid Scales with Brass Finish Bowl
MasterClass Smart Space Mixing Bowl Set with Colander and Measuring Jug


For the pastry:

300g plain flour
150g butter
50g icing sugar
2 egg yolks
1-2 tbsp ice-cold water

For the filling:

6 egg yolks
90g castor sugar
350ml double cream
2 lemons - juice and zest
30ml elderflower cordial

To decorate:

150g fresh strawberries


Pre-heat oven to 150°C.

To make the pastry place the flour into a bowl with the butter and rub together to create a crumbly texture.

In another bowl, whisk together the egg yolks and icing sugar until light and fluffy.

Pour the egg mixture into the flour and add 1 tbsp of the water.

Using a metal spoon stir together until it forms a ball of dough, add more water if needed.

Place the pastry into the fridge to chill for 30 minutes before rolling out.

Carefully roll out the pastry and line a non-stick tin with a loose bottom.

Trim the edges of the pastry and put back in the fridge for 10 minutes before blind baking in the oven for 15 minutes.

Meanwhile whisk together the egg yolks, sugar, lemon zest, juice and elderflower cordial.

Pour in the cream and whisk together.

When the pastry has baked, remove the baking beans and parchment. Carefully pour the egg mixture into the pastry case and bake at 150°C for 30 minutes or until the egg mixture has set.

When the tart has cooked leave to cool and place in the fridge for 2 hours for the best results.