Sambocade Medieval Elderflower Cream Cheese Tart
Transport your taste buds to the medieval era with this exquisite Sambocade Medieval Elderflower Cream Cheese Tart, a delightful fusion of creamy cheeses and delicate floral notes. Featuring a buttery homemade pastry crust, the tart is filled with a silky blend of cream cheese, ricotta, and whipped double cream, subtly sweetened with elderflower cordial and ground almonds for a hint of nutty depth. This historical dessert is baked to golden perfection, offering a lightly set filling with an irresistibly smooth texture. Perfect for dinner parties or afternoon teas, it can be served chilled or at room temperature and garnished with fresh elderflowers for an elegant, aromatic finish. Try this timeless recipe for a unique dessert centerpiece that combines rich flavors with a touch of floral sophistication.
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Recipe Information
Ingredients
- 200 g Plain flour
- 100 g Unsalted butter
- 30 g Icing sugar
- 1 large Egg yolk
- 1 tbsp Cold water
- 200 g Cream cheese
- 150 g Ricotta cheese
- 75 g Caster sugar
- 150 ml Double cream
- 2 tbsp Elderflower cordial
- 50 g Ground almonds
- 2 large Eggs
- 2 sprigs Fresh elderflowers (optional, for garnish)
Instructions
Preheat your oven to 180°C (160°C fan) or 350°F.
To make the pastry, combine the plain flour, unsalted butter, and icing sugar in a mixing bowl. Rub the butter into the flour mixture with your fingers until it resembles breadcrumbs.
Add the egg yolk and cold water, and mix until the dough comes together. Form into a disk, wrap in cling film, and rest in the fridge for 20 minutes.
Roll out the chilled pastry on a lightly floured surface to fit a 23cm tart tin. Line the tart tin with the pastry, trimming off any excess. Prick the base with a fork and chill in the fridge for another 10 minutes.
Line the pastry with baking parchment and fill with baking beans or dried rice. Blind bake the pastry for 15 minutes. Remove the parchment and beans, and bake for another 5 minutes or until the base is crisp. Set aside to cool slightly.
To prepare the filling, mix the cream cheese, ricotta, and caster sugar in a large bowl until smooth.
In a separate bowl, whisk the double cream until softly whipped, then fold it into the cheese mixture along with the elderflower cordial and ground almonds.
In another bowl, beat the eggs, then fold them into the filling mixture until well combined.
Pour the filling into the pre-baked pastry case, spreading it out evenly.
Bake the tart in the preheated oven for 20-25 minutes, or until the filling is just set and slightly golden on top.
Allow the tart to cool completely before removing it from the tin.
Decorate with fresh elderflowers, if using, before serving. Serve chilled or at room temperature.
Nutrition Facts
Calories |
4016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 283.9 g | 364% | |
| Saturated Fat | 154.4 g | 772% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1270 mg | 423% | |
| Sodium | 1009 mg | 44% | |
| Total Carbohydrate | 311.5 g | 113% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 137.6 g | ||
| Protein | 78.9 g | 158% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 1168 mg | 90% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1269 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
