Raspberry & Elderflower Tart

(Enough to fill an 8 inch/20cm diameter pastry case or 4 - 5 little ones)
2 Egg yolks
50g Caster Sugar
20g Cornflour (sieved)
20g Plain Flour (sieved)
30ml full fat Milk
4 tbsp Addmore Elderflower Cordial
1 punnet of fresh Raspberriesl


Beat the egg yolks and sugar together while heating the milk in a saucepan. Add the two flours to the egg and sugar mixture. Pour in the milk and stir in the Addmore Elderflower Cordial. Pour the mixture back into the saucepan and heat stirring all the time until the custard thickens. It should have the consistency of whipped double cream. This créme patissiére can be used in a fruit tart. Buy a pastry case, or individual pastry cases and fill with the créme Patissiére. Cover with fresh raspberries and serve. You can also use it to fill Èclairs or smooth it onto a sponge base and cover with fresh fruit to make a quick and delicious pudding.

Addmore Raspberry & Elderflower Tart

PHONE. (03) 693 8343     EMAIL. elderflower@addmore.co.nz

POST. PO Box 80, Geraldine, SOUTH CANTERBURY 7956