Elderflower & Lemon Tart with a Rye Crust

Method

1. Warm the cream in a small saucepan over a very low heat. Use a pair of scissor to gently cut the elderflowers away from their stems and into the pan, using a wooden spoon to gently submerge into them cream. Once you see bubbles starting to appear, turn off the heat. Allow the cream to cool and then pop into the fridge to infuse for a least 4 hours, or overnight if you can.
2. The next day, strain the cream through a fine mesh sieve, using a spatula to gently press out as much liquid as possible. You can now compost the flowers.
3. Next make pastry. Pop all of the ingredients apart from the egg yolk into a large bowl and use your fingertips to rub the butter into the flours until you have a sand-like consistency. Next add the egg yolk and use a fork to bring the mix together, adding cold water a teaspoon at a time, until the dough comes together. This can also be done in a food processor if you prefer.
4. Lightly flour a clean surface and use a rolling pin to roll the dough to a round just bigger than your tart tin. Gently lift the pastry into the tin and use your fingers to push it into all the corners. Use the rolling pin to remove away any excess pastry that hangs over the edges. Use a fork to prick over the base and then pop the pastry into the fridge for an hour.
5. Set the oven to 175c and take your chilled dough from the fridge. Before adding the filling, you’re going to blind bake the pastry. Place another sheet of baking paper over the top of the pastry and fill with ceramic baking beads, if you have them, or dried pulses such as butterbeans (which you can reuse again and again). Bake for around 10 minutes, remove the beans and paper and bake for another 10-15 minutes until the pastry is golden. Remove from the oven, brush with a little beaten egg and allow to cool. Reduce the oven to 150c.
6. Pour the infused cream into a large bowl followed by the eggs, sugar, lemon juice and zest and use a metal balloon whisk to bring everything together. Carefully pour the filling inside the pastry case, leaving a few millimetres border at the top, otherwise it’s going to get messy! Carefully pop the tart back into the oven and bake for around half an hour, until the tart is set but still has a slight wobble.
7. We like to leave the tart in the fridge overnight, as it creates a beautifully thick creamy texture. Before serving, sprinkle over some lemon zest and elder flowers, or some fresh British berries.