Elderberry & Bay Custard Tart

When elderflowers turn to berries, this tart feels like the reward for waiting. A crisp pastry shell holds a smooth bay-scented custard, cool and herbal against the warmth of the oven. It’s finished with a sharp elderberry jam, dark and glossy, the flavour deepening as the season shifts. A quiet, foraged dessert that captures the edge of late summer.

Yield 10

Author Sorrel's Kitchen

Prep time

45 Min

Cook time

1 H & 20 M

Chilling time

30 Min

Total time

2 H & 35 M

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Elderberry & Bay Custard Tart

Silky bay custard in crisp pastry, topped with sharp elderberry jam. A simple foraged dessert for late summer.

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Ingredients

For the pastry

• 125g cold butter, cubed
• 90g icing sugar, sifted
• 220g plain flour
• Pinch of salt
• 1 egg
• 1 extra egg, whisked, for sealing

For the custard

• 9 egg yolks
• 110g caster sugar
• 500ml double cream
• 3 bay leaves

For the elderberry jam

• 300g elderberries, destemmed
• 150g preserving sugar
• Juice of 1 lemon

Instructions

1. Make the pastry. Rub the butter and flour together until sandy in texture, or pulse in a food processor. Add the sugar and salt, mix, add the egg and bring the dough together. Shape into a thick disk, wrap in cling film, refrigerate for at least 30 minutes.
2. Warm the cream with the bay leaves in a medium saucepan. Whisk the egg yolks and caster sugar until pale. Remove the cream from the heat, pour it over the yolks while whisking, then set aside to infuse.
3. Preheat the oven to 170C. Grease a 25cm tart case and line the base with parchment. Roll out the pastry and lift it into the tin. Use a small piece of pastry dipped in flour to press into the corners and sides. Trim the edges. Prick the base with a fork, line with parchment, fill with baking beans. Blind bake for 15 minutes. Remove parchment and beans, brush the base with the whisked egg, bake for 5 minutes to seal.
4. Strain the custard through a sieve into the pastry case. Bake for 30 to 40 minutes until the centre has a gentle wobble. Cool fully in the tin. Refrigerate until set.
5. Make the elderberry jam. Combine the elderberries, preserving sugar and lemon juice in a saucepan. Cook over a gentle heat for 20 to 25 minutes, stirring often, until thickened. Test on a chilled plate. If it wrinkles when pushed, it is ready. Cool to room temperature.
6. Spread the jam over the chilled custard tart. Chill again before serving.

Nutrition Facts

Calories

617

Fat

39 g

Carbs

59 g

Sugar

37 g

Protein

7 g

Approximate values per serving

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https://www. sorrellskitchen/recipes/elderberry-bay-custard-tart

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Elderberry, Custard, Tart, Foraged

Foraged, Dessert

British

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Ingredients and sourcing tips

Elderberries
Only use ripe, dark purple elderberries. Unripe green berries and stems contain cyanogenic compounds that can cause stomach upset, but cooking destroys these safely. Pick from clean sites away from busy roads and dog walking routes, and avoid low roadside shrubs. If you’re foraging, freeze the whole clusters for 30 minutes before destemming to make it easier to strip the berries cleanly.

Bay leaves
Fresh bay gives the custard a brighter, greener aroma that balances the sweetness. If you only have dried bay, reduce to two leaves and infuse the cream slightly longer before straining well. The flavour should be fragrant but subtle, not herbal or overpowering.

Preserving sugar
Preserving sugar includes added pectin, which helps the jam set quickly and retain a glossy finish. If you only have granulated sugar, add extra lemon juice and extend the cooking time slightly to achieve the same set.

Variations and dietary swaps

Gluten-free pastry
Use a plain gluten-free flour blend and add a small pinch of xanthan gum if your blend doesn’t already contain it. Chill the dough thoroughly and handle it cold to prevent crumbling.If it cracks while rolling, roll it between two sheets of parchment to make it easier to handle and prevent tearing.

Citrus infusion
For a brighter, more aromatic custard, add a few strips of lemon peel with the bay leaves during infusion, removing them before baking.

Alternative berries
If elderberries are out of season, blackberries make a good substitute. Reduce the sugar slightly to keep the jam sharp rather than sweet.

Kitchen notes

Tips and pitfalls to avoid
Seal the blind-baked pastry base with egg wash for 5 minutes before adding the custard to prevent leaks. Never boil the custard mixture, as this will curdle the eggs. You want the jam to be on the looser side, somewhere between a coulis and a jam.

Timing and texture cues
The custard is done when the centre still has a gentle wobble. It will firm as it cools.

Storage and make-ahead

This tart is best eaten on the day it’s made, when the pastry is crisp and the custard freshly set. It will keep in the fridge for up to 2 days, but the pastry will soften slightly. To maintain texture, add the jam layer just before serving. Bring to room temperature for 20 minutes before slicing.

Serving suggestions

How to serve
Serve plain or with a spoonful of crème fraîche to balance the richness. A little finely grated lemon zest over the top brightens the flavour.

Drinks to pair
Black coffee, unsweetened tea, or a light dessert wine such as Muscat complement the tartness of the berries and the herbal note of the bay.