Elderberry Tart with Cassis

Elderberry Tart makes the most of this delicious foraged fruit. Elderberries & a cassis flavoured custard fill this butter pastry shell – Yum!


There’s an abundance of elderberries out there ready to be picked and preserved, the beauty of elderberries is that you don’t need to live in the countryside, you’ll find them in parks, gardens and alongside footpaths in the city too.


Elderberries are best not eaten raw, they can give some people a bad tum but if you’ve ever eaten one straight from the bush you’ll know they are rather tart. Tasting a bit like a blackberry but more sour and they have a slightly earthy taste. See my Harvesting Elderberries post for more details on what to look for when picking and more recipes with elderberries to make the most of your foraged fruit.


Tart aux Myrtilles is the inspiration for my Elderberry Tart. I’ve used a rich butter pastry and used a small amount of custard flavoured with Creme de Cassis as a base for the elderberries for my version of this much loved tart. It truly is delicious, the elderberries adding just the right amount of tartness and fruitiness and if you’re like us you won’t be able to stop at just one slice. Serve cold ( if you can wait that long) with a dollop of creme fraiche.


4.8 from 6 reviews
Elderberry Tart
 
Prep time
Cook time
Total time
 
Elderberry Tart makes the most of this delicious foraged fruit. Elderberries & a cassis flavoured custard fill this butter pastry shell – Yum!
Author:
Recipe type: Pastry
Cuisine: Dessert
Serves: Serves 6 to 8
Ingredients

Pastry:
  • 200 g (1½ cups) plain flour
  • A pinch of salt
  • 100 g (3½ oz) chilled butter, cut into small cubes
  • 4 tablespoons icing sugar
  • 1 egg yolk (freeze the white for later)
  • Approximately 2 tablespoons water

Filling:
  • 2 eggs
  • 115 g (4 oz) caster sugar plus 2 tablespoons for sprinkling
  • 175 ml (3/4 cup) double cream
  • 50 g (2 oz) plain flour
  • 2 tablespoons creme de cassis
  • 500 g (1 lb) cleaned ripe elderberries with stalks removed

You will need:
  • 1 x 23 cm (9 inch) flan/tart tin
Instructions

Make the pastry case:
  1. Sift flour and salt into the mixing bowl of the stand mixer. Add cubes of butter and mix on slow with a paddle attachment until the mixture resembles fine breadcrumbs. Add the icing sugar and briefly mix.
  2. Briefly whisk egg yolk and water in a small bowl before adding to the pastry mix. Mix on slow until the pastry forms. This shouldn’t take long at all, less than a minute – you don’t want to overwork the pastry.
  3. Wrap the pastry in cling film and leave in the fridge for 30 minutes until firm but not hard.
  4. Grease 1 x 23 cm ( 9 inch ) loose bottomed flan tin.
  5. Roll out your pastry to about the thickness of a £1 coin ( ⅛ inch ) making sure the pastry circle is large enough for the diameter of your flan tin plus twice its depth.
  6. Carefully line your tin with your pastry.
  7. Pop in the fridge for at least 15 minutes.
  8. Preheat oven to 200℃ / 400℉ / Gas Mark 6.

Prepare the filling:
  1. Whisk together the eggs, cream, plain flour and creme de cassis until smooth.
  2. Place the elderberries in the pastry case and pour over the creamy filling.
  3. Sprinkle with the remaining 2 tablespoons of caster sugar before placing in the oven for 35 to 40 minutes until baked.

Pin Elderberry Tart for later:Elderberry Tart makes the most of this delicious foraged fruit. Elderberries & a cassis flavoured custard fill this butter pastry shell - Yum!

If you like elderberries, why not try my Elderberry Jelly with Port? – this fruity seedless jam is delicious on toast or a scone and is equally good with cooked or cold meats as it pairs perfectly with beef, pork, lamb and poultry. Simply add the jelly to your gravy or jus as you would when using redcurrant jelly.

I’m linking my Elderberry Tart to a few food challenges this month:
And linking to:

Fiesta Friday hosted this week by Antonia at Zoale and Sandhya at Indfused.

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52 thoughts on “Elderberry Tart with Cassis

  1. We never heard of Elderberries before, thanx so much for introducing them to us Sarah! What an interesting new ingredient. We’ll see if we can find it here in Greece. If not, we’ll go ahead and follow your recipe using blueberries instead;)
    Wonderful tart, really. Sending you lots of greetings from Athens.
    Mirella and Panos

    • Thanks Mirella and Panos for taking time to pop over, a big hello to you both. Sambucas Nigra is the latin name for Elder you may be more familiar with. I’ve just done a quick Google search and apparently the Italian for elderberries is ‘bacche di sambuco’, so I hope this helps, if not blueberries will be just as delicious. Do let me know how you get on 🙂

    • Thanks Natalie, what a shame you don’t have elderberries nearby. You could always try making the tart with blueberries as an alternative.

    • Thanks Kitty, my dad used to take us foraging for elderberries and I’m so grateful he did. Hope you enjoy trying elderberries 🙂

  2. Ooh, what an outstanding tart. Love it. I didn’t manage to get out to find elderberries in time this year. In fact I’ve been rubbish at foraging – most unlike me.

  3. Pingback: Fiesta Friday #140 - Fiesta Friday

    • Thanks Angie and thanks for featuring my elderberry tart over at Fiesta Friday. What a pity you didn’t plant any elderberries, although I know what you mean, they are so fast growing and can get out of hand quite easily.

    • Thanks Candace, I’m not sure I’ve seen fresh elderberries for sale, I know you can buy dried elderberries. You would be surprised how many elder trees there are about, you never know you might spot them next year.

  4. Fruity desserts are my favourite type of desserts and this one sounds and looks amazing! I’ll be on the lookout for elderberries from now on when I am walking my dog. Aren’t they supposed to be really good for you too?

    • Thanks Monika, hope you manage to spot some elderberries. Fruity desserts are a firm favourite here at the Kitchen Shed too. Elderberries are really good for you, although I’m sure all the sugar, pastry and custard might cancel out any goodness 🙂

  5. That tart is just beautiful Sarah! I don’t think that I’ve ever had Elderberry, but other tart fruits are amazing when baked up and I’m sure that’s the same case with elderberry. I would love that tart on my table!

  6. When I saw this tart on Twitter I knew I had to come and have a closer look. I didn’t realise elderberries were edible once cooked. I love cassis and this tart sound and looks utterly delicious. Another great recipe. Thank you Sarah xx.

  7. Sarah,
    This elderberry tart is a treat for the eyes and the taste buds! I am drooling looking at your amazing photographs- Your tart is simply spectacular!
    Thank you for bringing this to Fiesta Friday!

    • Thanks Sandhya, so pleased you like my photos too. A pleasure to link up with Fiesta Friday, thanks for co hosting 🙂

    • Thanks Kat, the elderberries and cassis worked so well together. I’ve managed to freeze some berries so I can make another tart.

    • Thanks Chidinma, I hope you enjoy elderberry tart as much as we do here at the Kitchen Shed. I think the alcohol from the cassis will be cooked out but you may want to omit it for your children.

  8. Ooh I absolutely love the sound of this Sarah…it really does look so inviting. As shocking as it may seem, I’ve never tried elderberries before (or at least I don’t believe I have), so I’m off to have a read about foraging for them in your other post now, but defo pinning this ready for when I can source some.
    Angela x

    • Thanks Angela, it’s not shocking at all, I think most people forage for blackberries and aren’t too sure what to do with elderberries. Thanks for pinning and look forward to hearing how you get on x

    • Thanks Eb, I love adding a tipple to my desserts and cassis goes so well with the elderberries. Always a pleasure to link up with #CookBlogShare x

  9. Pingback: Elderberry & Port Jelly - Tales From The Kitchen Shed

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