The best delicious Elderberry Syrup Tart recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Elderberry Syrup Tart recipe today!
Hello my friends, this Elderberry Syrup Tart recipe will not disappoint, I promise! Made with simple ingredients, our Elderberry Syrup Tart is amazingly delicious, and addictive, everyone will be asking for more Elderberry Syrup Tart.
What Makes This Elderberry Syrup Tart Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Elderberry Syrup Tart.
Ready to make this Elderberry Syrup Tart Recipe? Let’s do it!
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FILLING
2 1/2 dl Elderberry syrup
25 g Cornflour
80 g Ground hazelnuts
-SHORTCRUST PASTRY-
250 g Flour
125 g Butter
1 Egg
1 pn Salt
1/2 dl Water
TO FINISH
1 Egg yolk
SERVING
2 dl Whipped cream; slightly
– sugared
(Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz = 2/5 cup; 180 oC = 350 oF;
200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1 inch)
Make the shortcrust pastry. Line a flan tin with half the pastry and prick
the base with a fork.
Boil the elderberry syrup and cornflour, then slightly reduce for 15
minutes and leave to cool.
Sprinkle the ground hazelnuts on top of the pastry base and then pour in
the cooled thickened syrup.
Cover with the rest of the pastry and use the egg yolk to seal the edges
thoroughly and to brush over.
Bake for 50 minutes at 180 oC.
Serve warm with the sweetened whipped cream.
Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992
Yields
1 Tart
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