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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!

Elderberry Tart makes the most of this delicious foraged fruit. Elderberries & a cassis flavoured custard fill this butter pastry shell - my version of the much loved Tarte aux Myrtilles.

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.

Freshly picked elderberries

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.

Elderberry Tart makes the most of this delicious foraged fruit. Elderberries & a cassis flavoured custard fill this butter pastry shell - my version of the much loved Tarte aux Myrtilles.

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 or Homemade Clotted Cream.

Elderberries in a cassis custard in a butter pastry shell.

 

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.

A spoon of my Elderberry & Port Jelly.

 

 

Elderberry Tart makes the most of this delicious foraged fruit. Elderberries & a cassis flavoured custard fill this butter pastry shell - my version of the much loved Tarte aux Myrtilles.

Elderberry Tart

Elderberry Tart makes the most of this delicious foraged fruit. Elderberries & a cassis flavoured custard fill this butter pastry shell - my version of the much loved Tarte aux Myrtilles.
5 from 42 votes
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Course: Dessert
Cuisine: French
Prep Time: 20 minutes
Cook Time: 50 minutes
Chilling Time: 30 minutes
Total Time: 1 hour 40 minutes
Servings: 12 slices
Calories: 285kcal
Author: Sarah James
slices

Equipment

  • 1 x 23 cm (9 inch) flan/tart tin
  • ceramic beans, rice or dried beans for blind baking
  • baking parchment

Ingredients

Pastry:

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

Filling:

  • 2 eggs
  • 115 g caster sugar plus 2 tablespoons for sprinkling
  • 175 ml double cream
  • 50 g plain flour
  • 2 tablespoons creme de cassis
  • 500 g cleaned ripe elderberries with stalks removed 1 lb

Instructions

Make the pastry

  • Sieve the 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.
  • 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.
  • Wrap the pastry in cling film and leave in the fridge for 30 minutes until firm but not hard.
  • Grease 1 x 23 cm ( 9 inch ) loose bottomed flan tin.
  • 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.
  • Carefully line your tin with your pastry before popping in the fridge for at least 15 minutes.
  • Preheat oven to 200℃ / 400℉ / Gas Mark 6.

Prepare the filling:

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

Notes

Nutrition information is approximate and meant as a guideline only.
Nutrition Facts
Elderberry Tart
Serving Size
 
1 slice
Amount per Serving
Calories
 
285
Calories from Fat 126
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
8
g
50
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
81
mg
27
%
Sodium
 
79
mg
3
%
Potassium
 
164
mg
5
%
Carbohydrates
 
36
g
12
%
Fiber
 
3
g
13
%
Sugar
 
13
g
14
%
Protein
 
4
g
8
%
Vitamin A
 
734
IU
15
%
Vitamin C
 
15
mg
18
%
Calcium
 
37
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

 

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!

 

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.

Sharing is caring!

Recipe Rating




Helen

Thursday 7th of October 2021

Fan oven or gas oven?

Sarah James

Friday 8th of October 2021

Hello Helen, you can bake the tart in a fan oven or gas oven. I used an electric fan oven, oven temperatures are for both gas and electric.

Helen

Thursday 7th of October 2021

Hi Sarah, it doesn't mention when to add the 115g caster sugar for the filling, we assumed to just put it in the mix, but thought I would let you know!

Sarah James

Friday 8th of October 2021

Thanks for letting me know Helen, I've amended the recipe to include the sugar addition. I hope you enjoy Elderberry tart as much as we do.

Z

Wednesday 26th of May 2021

Any idea how far is advance this could be made?

Sarah James

Wednesday 26th of May 2021

Hello Zinnia, thanks for getting in touch. The tart will keep for up to three days, best stored in the fridge because of the custard. Do let me know how you get on.

Alexis

Wednesday 23rd of September 2020

I've only worked with elderberries dried, this dish with fresh berries is absolutely amazing!

sarahj

Wednesday 30th of September 2020

Thanks Alexis, it's well worth foraging for some fresh berries to make the tart. We look forward to elderberry season every year.

Sapna

Monday 21st of September 2020

I have never tried elderberries except for the cordial. This tart looks and sounds super inviting. Will Definitely make it the next time elderberries are in season.

sarahj

Wednesday 30th of September 2020

Thanks Sapna, look forward to hearing how you get on.