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Lemon & gooseberry tart with elderflower fritters

Gill Meller
  • minutes
  • Serves 8

INGREDIENTS

1

quantity Cobnut, prune & chocolate tart, rolled out to 3–4mm thick

100 g

ripe gooseberries, halved

100 g

fragrant runny honey

1

large lemon, juiced

1

lemon, zested

8

large egg yolks

50 g

golden caster sugar

225 g

unsalted butter, cubed and chilled, plus extra for greasing

20 g

cornflour

30 g

plain flour

sunflower oil, for deep frying

8

small elderflower heads

2 tsp

golden caster sugar, for dusting the fritters

icing sugar, for dusting the tart