Lemon and elderflower tart with strawberries and prosecco jelly

  • Serves 6 - 8
Lemon Elderflower Tart

This luxurious dessert is perfect for a summers evening. Why not keep it in season and pick fresh berries yourself.



  • Step 1

    For the tart, pulse the flour, butter, sugar and salt until it resembles breadcrumbs. Add all but a teaspoon of the beaten egg and mix to a dough. Gently bring together and chill for at least 30 minutes. Preheat the Miele oven on Intensive Bake, 170°C. Roll out thinly on a floured surface and fit the pastry into the tart tin. Line the pastry with baking parchment and baking beans and sit on the wire rack in the oven using shelf position.

  • Step 2

    Bake for 20 minutes, lift out the beans, glaze with the remaining egg and bake for another 5 minutes. Remove from the oven.

  • Step 3

    Beat the mascarpone, caster sugar, lemon juice, lemon zest and cordial together in a bowl until very smooth. Add in the eggs and egg yolks. Carefully pour into the tart, drop the oven temperature to 140°C and bake for 35 minutes, or until just set. Leave to cool at room temperature.

  • Step 4

    For the strawberry mousse, mix the mascarpone and sugar together and divide equally into two bowls. In another bowl, whisk the double cream to stiff peaks. Fold the strawberry purée into one of the mascarpone bowls followed by the cream. Fold in the remaining mascarpone and place the mousse into a piping bag and set aside.

  • Step 5

    For the strawberry gel, put the purée and sugar into a saucepan and gently bring to the boil. Add the agar agar and cook for 2 minutes or until dissolved. Pour into a container and transfer to the fridge until set.

  • Step 6

    Once the gel has set, blitz with a hand blender until smooth and transfer to a squeezy bottle. Keep aside until needed.

  • Step 7

    For the elderflower and prosecco jellies, mix the sugar with 125ml water in a saucepan over a medium heat until dissolved. Soak the gelatine for a few minutes, then squeeze out, add to the syrup and dissolve. Stir in the prosecco and pour into ice cube trays. Allow to set in the fridge.

  • Step 8

    To serve, dust the tart with icing sugar and using a blow torch, lightly glaze the top. Slice and place on a plate, followed by the elderflower jellies, mousse and gel.

Recipes created by Miele - Precision. Passion. Perfection.