Search
by Ingredient

Elderberry Syrup Tart

StarStarStarHalf starEmpty star

Submitted by mosey

YIELD

1 tart

PREP

30 min

COOK

1 hrs

READY

1 hrs

Ingredients

Filling
2 ½ 591
CUPS ML ELDERBERRIES
syrup *
1 15
TABLESPOON ML CORNSTARCH
3 45
TABLESPOONS ML HAZELNUTS (FILBERTS)
ground
Pastry
1 237
½ 118
CUP ML BUTTER
1 1
EACH EACH EGGS
1 1
PINCH PINCH SALT *
1 1
EACH EACH EGG YOLKS *

Directions

Make the shortcrust pastry.

Line a flan tin with half the pastry and prick the base with a fork.

Boil the elderberry syrup and cornflour, then slightly reduce for 15 minutes and leave to cool.

Sprinkle the ground hazelnuts on top of the pastry base and then pour in the cooled thickened syrup.

Cover with the rest of the pastry and use the egg yolk to seal the edges thoroughly and to brush over.

Bake for 50 minutes.

Serve warm with the sweetened whipped cream.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 78g (2.8 oz)
Amount per Serving
Calories 372 67% from fat
 % Daily Value *
Total Fat 28g 43%
Saturated Fat 15g 76%
Trans Fat 0g
Cholesterol 108mg 36%
Sodium 180mg 7%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 5%
Sugars g
Protein 12g
Vitamin A 15% Vitamin C 1%
Calcium 3% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Sugar-Free
 

Email this recipe