Elderflower Lemon Tartlets

Name: Elderflower Lemon Tartlets
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 tartlets
Ingredients: 1 1/2 cups all-purpose flour; 1/4 cup powdered sugar; 1/2 cup unsalted butter, chilled and diced; 1 egg yolk; 2-3 tablespoons ice water; 1 cup heavy cream; 1/2 cup elderflower cordial; 1/2 cup fresh lemon juice; 2 tablespoons lemon zest; 3/4 cup granulated sugar; 2 eggs

Highlighted under: Baking & Desserts

I absolutely love making these Elderflower Lemon Tartlets for any occasion. The bright, zesty lemon flavor combined with the floral notes of elderflower creates a refreshing and sophisticated treat. The buttery tart crust perfectly complements the creamy filling, making each bite a delightful experience. I always find that these tartlets are a crowd-pleaser at gatherings, and they look beautiful on any dessert table. Plus, they’re surprisingly simple to make, which is a bonus for any busy home cook!

Created by

Emily

Last updated on 2026-02-05T17:45:27.724Z

When I first tried making these Elderflower Lemon Tartlets, I was amazed by how the delicate flavor of elderflower transforms the classic lemon tart into something truly special. The tartness of the lemons is balanced perfectly by the sweet elderflower, resulting in a delicious harmony that keeps you coming back for more.

I recommend using fresh lemons for the zest and juice, as it really enhances the flavor profile. Additionally, I found that letting the tartlets chill for just a bit longer enhances the texture, making them even more delightful to eat!

Why You'll Love These Tartlets
A perfect balance of sweet elderflower and tart lemon
Beautiful presentation that impresses guests
Creamy filling with a rich buttery crust
Easy to make ahead of time for stress-free entertaining

The Importance of Quality Ingredients

Using high-quality ingredients is essential for achieving the best flavor in these Elderflower Lemon Tartlets. The elderflower cordial plays a pivotal role, adding a unique floral sweetness that complements the tartness of the lemon. I recommend choosing a cordial made with real flowers for the richest flavor. Fresh lemon juice and zest brighten up the filling; using bottled lemon juice may lead to a less vibrant taste, so opt for freshly squeezed lemons whenever possible.

The butter used in the tart crust should be unsalted and chilled, as this helps create a flaky texture. Room-temperature butter can lead to a greasy dough. Also, ensure that the flour you use is all-purpose, which provides the right structure for the crust. If you're gluten-sensitive, a gluten-free all-purpose blend can be substituted, but the texture may vary slightly.

Perfecting the Tart Crust

When preparing the tart crust, aim for a crumbly texture when combining flour and butter. This step is crucial; overmixing can result in a tough crust. To keep the dough from becoming too warm, work quickly, and consider chilling your mixing bowl before starting. After pressing the dough into the tartlet pans, refrigerating them for 30 minutes helps prevent shrinking during baking. If you notice any cracks forming in the crust while blind baking, gently press them together while it's still warm to maintain a clean look.

Blind baking is a technique where you pre-bake the crust to ensure it stays crisp when filled. Standard timing is 15-20 minutes, but keep a close eye on it. Look for a light golden color around the edges; if they darken too much, it may indicate overbaking. Once cooled, the crust should feel firm and not soggy. If you have leftover dough, it can be wrapped tightly and frozen for up to a month for future use.

Chilling and Serving Tips

Chilling the tartlets after filling is an essential step in achieving the silky texture of the filling. Let them chill in the refrigerator for at least one hour, but they can be made up to a day in advance, making them perfect for entertaining. If you're short on time, a quick 30-minute chill can help, but the flavors and texture improve with more time. Cover the tartlets with plastic wrap to prevent them from absorbing any unwanted odors from the fridge.

When serving, consider adding a garnish. Fresh berries or edible flowers can enhance the presentation, giving a nod to the floral notes of the elderflower. A simple dusting of powdered sugar can also add a touch of elegance. For more pronounced lemon flavor, serve with additional lemon zest sprinkled on top. Each tartlet can be left in its pan for presentation or removed for a more casual serving style.

Ingredients

For the Tart Crust

1 1/2 cups all-purpose flour
1/4 cup powdered sugar
1/2 cup unsalted butter, chilled and diced
1 egg yolk
2-3 tablespoons ice water

For the Filling

1 cup heavy cream
1/2 cup elderflower cordial
1/2 cup fresh lemon juice
2 tablespoons lemon zest
3/4 cup granulated sugar
2 eggs

Instructions

Prepare the Tart Crust

In a mixing bowl, combine flour and powdered sugar. Add the chilled butter and mix until crumbly. Stir in egg yolk and ice water, just until dough forms. Press into tartlet pans and refrigerate for 30 minutes.

Bake the Crusts

Preheat the oven to 350°F (175°C). Blind bake the crusts for 15-20 minutes or until golden. Let them cool completely.

Make the Filling

In a large bowl, whip the heavy cream until stiff peaks form. In another bowl, whisk together elderflower cordial, lemon juice, lemon zest, sugar, and eggs until smooth. Gently fold in the whipped cream.

Assemble the Tartlets

Pour the filling into the cooled tart crusts and smooth the top. Chill in the refrigerator for at least 1 hour before serving.

Pro Tips

For an added touch, garnish each tartlet with a small sprig of fresh mint or edible flowers before serving.

Storage and Make-Ahead Options

If you're planning to make these Elderflower Lemon Tartlets ahead of time, store them in the refrigerator for up to two days. The tartlets may also be frozen, but it's best to freeze the crusts unfilled. Once fully baked and cooled, wrap them tightly in plastic wrap and store them in an airtight container. To serve, simply thaw the crusts overnight in the fridge and fill them with the fresh filling before chilling again.

For optimal results, avoid freezing the filled tartlets since the texture can be compromised once thawed. If you have leftovers after serving, they can be stored in an airtight container in the fridge. Enjoy them within 2 to 3 days for the best taste and texture.

Variations and Customizations

This recipe is versatile, and you can easily adapt the flavors to suit your preferences! For a berry-infused version, swap half of the elderflower cordial with a fruit puree, such as raspberry or strawberry. The tartness from the fruit will complement the lemon perfectly while adding a pop of color.

If you're looking for a lighter dessert option, consider substituting Greek yogurt for half of the heavy cream in the filling. This will add a tangy element while reducing the richness. Additionally, for an extra touch of flavor, try incorporating a hint of vanilla extract or almond extract into the filling for a unique twist.

Troubleshooting Common Issues

If you find that your tart crust is too crumbly to hold together, it may need more moisture. Adding an extra tablespoon of ice water can help bring the dough together. Make sure to add water gradually to avoid making it too wet, which can result in a tough crust once baked.

Another common issue is filling that doesn't set properly. Ensure you whip the cream to stiff peaks and fold it gently into the lemon mixture. Overmixing at this stage can deflate the filling, leading to a less stable texture. If the tartlets don't firm up after chilling, they might benefit from a quick turn in the freezer for 20 minutes, which can help them set up more quickly.

Questions About Recipes

→ Can I use a different floral syrup?

Yes, you can substitute with rose syrup or any other floral flavor you prefer.

→ How can I store the tartlets?

Store them in an airtight container in the fridge for up to 2 days.

→ Can I freeze the tartlets?

It's best to freeze the crusts only. Fill them fresh before serving.

→ What can I do if I don't have tartlet pans?

You can use a muffin tin or a pie dish to create larger tarts.