Elderflower and sour cherry tart. As the seasons change, it’s time to stock up on recipes with what nature offers us, from elderflowers to other delights, there’s an abundance to choose from.
A symphony of aromas filling the house, creating an atmosphere full of harmony. This tart has an incredible floral bouquet. Between the scent of cocoa, elderflower, and sour cherries, you can get lost!
The elder is a treasure of goodness, in fact, in the kitchen, both flowers detached from the stalks and black berries can be used. You can fry the flowers in batter, prepare a refreshing syrup, make incredible bread loaves; across Italian cuisine, you’ll find delightful recipes, including the sambuca liqueur, loved for giving coffee a special aroma. Meanwhile, with the berries, you can make jams, juices, and jellies.
In the Harry Potter novel, the wand of wizard Dumbledore is made of elder wood, while the berries with their coloring properties were used as ink.
Let’s get back to the tart, and I’ll tell you how to prepare it. Make sure to pick the flowers far from sources of pollution.
Here are some recipes with seasonal wildflowers:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 2 Hours
- Portions: 8 generous slices
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 3 3/4 cups flour
- 1 1/8 cups butter
- 1 cup sugar
- 2 eggs
- 1/2 cup unsweetened cocoa powder
- 2 eggs
- 3/4 cup sugar
- 2 tablespoons cornstarch
- 1 3/4 cups milk
- 2 cups elderflowers
- to taste sour cherries with syrup
Tools
- Molds
- Rolling Pins
- Pastry Wheels
- Dishes
- Mixers
Steps
In a bowl, blend the softened butter, eggs, and sugar until you get a crumbly mixture.
Add the flour and cocoa and knead.
Form into a dough ball and let it rest in the fridge for about an hour.
Meanwhile, in a double-bottomed saucepan, combine the eggs, cornstarch, and sugar to make an emulsion.
Slowly pour in the milk while stirring continuously. Thicken over medium-low heat.
When ready, add the elderflowers prepared earlier.
With the shortcrust dough, line the mold, pour in the cream, and arrange the sour cherries.
Cover with strips arranged according to your creativity and bake at 340°F in a preheated oven until cooked, about thirty minutes.
Your elderflower and sour cherry tart is ready: Decorate and let it cool completely before enjoying. The aromatic notes will be more intense.
A Few More Tips
To enjoy this cake, let it cool but don’t serve it too cold. Pair with a good dry white wine. With the leftovers, I made cookies filled with jam and berry drops.
