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 41 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

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, 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.



100 thoughts on “Elderberry Tart with Cassis”

    • 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.

  • 5 stars
    I’ve only worked with elderberries dried, this dish with fresh berries is absolutely amazing!

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

  • 5 stars
    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.

  • 5 stars
    This tart is so beautiful that I have researched growing elderberries. It turns out there is a nursery not far from me in Colorado that offers good varieties for us, and I have a spot in mind for it. First the shrub, then the tart!

    • Thanks Beth, it’s so much easier if you have elderberries growing in the garden. You can pick them at just the right time. Happy shrub hunting 🙂

  • 5 stars
    What a classic gorgeous tart this is. I have never heard of these berries and I don’t think I can find them. Can I try this one with any other berries. so delicious

    • Thanks Kushigalu, if you can’t get hold of elderberries, blueberries and blackcurrants make a good alternative.

  • What a lovely tart. We don’t have elderberries growing where I live in Italy but we do have blackberries. I’d love to try this recipe. I wonder if I can plant some elderberries. in the garden! I know they grow in other parts of the country! In the meantime, I guess I can make this with blackberries.

  • 5 stars
    Now, this looks like the perfect weekend baking recipe for a relaxing and uplifting weekend at home! I love Elderberries but have a hard time finding them in the states. This tart looks refreshing and I’m saving for later so I can make this soon. Will blueberries be an okay substitute?

  • 5 stars
    Elderberries really are magical ! What a great use for this gorgeous berry. THe tart turned out perfect and tasted so delish. Everyone loved it.

  • 5 stars
    I can’t find elderberries fresh where I lived, so I substituted wild blueberries and it was a huge hit with my family.

    • What a good idea to use wild blueberries, so pleased the tart went down well with the family.

  • 5 stars
    Thanks for the great info about elderberry Sarah, had no idea, now I know not to eat them raw. The tart looks so good that I don’t know whether I’ll be able to wait for it to cool down.

  • 5 stars
    It’s been really hard to find Elderberry gummies right now, which are good for your immune system. But, that said, I will look for fresh elderberries to make this yummy tart recipe! I’m sure it’s got some health benefits too!

  • Please help! The ingredients for the filling include 4 oz sugar, but the instructions for making the filling doesn’t discuss those 4 ounces. Am I to blend the sugar with all of the other custard ingredients? I’m in the process of making this tart. Live in the US and found some elderberries in the Adirondack mountains yesterday.

    • Hi Janet, yes you are to blend the sugar with the custard ingredients. I realise this reply is probably too late but I hope you got on ok. Recipe is amended.

  • This looks super delicious. I’ve never made a tart using elderberry before, I will have to try.

    • I don’t think I have ever seen elderberries here in the US, so this recipe intrigues me. These berries look like the pack some flavor.

  • 5 stars
    Oh my gosh this pie. This looks crazy delicious and love that you use elderberries in there, such a under used fruit. YUMMMMMMM.

  • This looks fantastic. I bet it tastes as good as it looks too! This post reminds me of my 4 yr old. I asked him today what he wanted from the grocery store he said elderberries. I’m like what! I never bought them before so his response was very surprising.

  • I have an elderberry bush in my yard, and I’ve been wondering what to make with them. This tart looks like just the ticket!

  • I don’t think I’ve ever seen elderberries, but this pie looks delicious! I’m not very good at baking, so I really appreciate detailed recipes like this one!

  • I never thought of making a tart with elderberries. This one looks exquisite! 🙂

  • I love that you use a creme de cassis for the custard! What a genius idea and this tart looks simply divine! I couldn’t stop at just one pieces… minimum 3 please! Yum!

  • I had never heard of Elderberries until I read your post, I probably passed by a tree without noticing in the past.This Tart looks really delicious!

  • I have seen orange color berries but these look new to me, can’t recollect seeing them in supermarkets also. This tart looks delicious and so beautiful. I might have to try this with some other berries 🙂

  • This looks fabulous. I don’t think I have seen fresh elderberries here. I will have to visit the farmer’s market and see if they have any. I love the taste of elderberries …. and would love to give this a try.

  • 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 🙂

    • Thanks Suchitra, it was a lovely surprise to see my elderberry tart featured at Fiesta Friday this week.

  • 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.

    • Thanks Choclette, it is unlike you to miss out on foraging this year but I’m sure you’ll remedy that next year!

  • I had elderberries in my old garden; I actually planted them! I found out they were slightly invasive so when I moved to this house, I didn’t bring or plant any. Now I wish I did! This looks amazing, Sarah!

    • 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.

  • This sounds so delicious. Sadly I do t know where any elderberries grow around by us. May have to see where I can buy some!

    • 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.

  • 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 stars
    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!

    • Thanks Julie, I’m sure you’d enjoy an elderberry tart if you like a fruit tart. Thanks for popping by x

    • Thanks Judi, if elderberries are still in season over in the US, I definitely recommend trying baking with them.

  • 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.

    • Thanks Sammie, hope you get to try some elderberries, they do work so well with cassis. It’s a pleasure to share x

  • 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 🙂

  • This is a real WOW bake! I’ve not used Elderberries in baking for yonks! I’m very tempted by the jelly in port too! Thanks once again for joining in with #BakeoftheWeek – Great to have you with us x

    • Thanks Helen, elderberries are so delicious aren’t they? A real pleasure to link up with #BakeOfTheWeek x

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

    • Thanks Midge, it’s the first time I’ve tried elderberries in a tart and we were really pleased with how tasty they were. x

    • 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.

  • 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

    • Thanks Kirsty, the elderberries have all gone here now but you could always make the tart with blackberries x

    • Thanks for stopping by Faye, I’m glad my post has brought back happy memories for you x

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