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, cold and cubed; 1 egg yolk; 2-3 tablespoons cold water; 1 cup heavy cream; 1/2 cup elderflower cordial; 1/4 cup lemon juice (freshly squeezed); 1 tablespoon lemon zest; 1 tablespoon gelatin (optional for a thicker consistency); Edible flowers or lemon slices (optional); Powdered sugar for dusting

Highlighted under: Heavenly Dessert Creations

I absolutely adore these Elderflower Lemon Tartlets. The combination of zesty lemon and floral elderflower creates a delightful balance that brightens up any occasion. Each bite offers a perfect harmony of sweet and tangy, which is simply irresistible! They’re easy to make but look impressively elegant. I often serve these at gatherings, and I love watching my guests savor them. With a buttery crust and a creamy filling, these tartlets are sure to become a favorite in your recipe repertoire.

Created by

Tom

Last updated on 2026-02-05T15:13:27.442Z

When I first experimented with Elderflower Lemon Tartlets, I was surprised by how well the flavors paired together. I aimed for a dessert that was light yet indulgent, and I think I nailed it. Using fresh lemon juice not only brightens the flavor but also complements the elderflower beautifully.

What I discovered during my baking journey was how crucial it is to chill the tartlet shells properly before adding the filling. It helps to maintain their shape and gives the final product a professional look. Trust me, this little detail makes all the difference!

Why You'll Love These Tartlets
The fragrant burst of elderflower complements the zesty lemon perfectly.
The buttery, crumbly crust adds a delightful texture to each bite.
A show-stopping dessert that is surprisingly easy to create at home.

Understanding the Ingredients

The combination of flavors in these tartlets finds its roots in the unique properties of the elderflower cordial and fresh lemon juice. Elderflower cordial adds a subtle sweetness and floral essence that transcends the usual fruit profiles. On the other hand, the acidity from freshly squeezed lemon juice is crucial; it not only brightens the filling but also balances the sweetness, ensuring that each bite is harmonious. For best results, avoid bottled lemon juice, as fresh juice brings vibrant flavor and essential oils that bottled versions lack.

When it comes to the crust, using cold unsalted butter is essential for achieving that flaky texture. The butter should be cubed and kept cool until it's time to mix it into the dry ingredients. This helps create pockets of butter that will melt during baking, resulting in a crisp, tender crust. If you're in a pinch, you can substitute half of the all-purpose flour with almond or whole wheat flour for added flavor and a slightly nutty profile.

Techniques for Perfect Tartlets

Pre-baking the tartlet crust is an important step to prevent a soggy bottom. After rolling out the dough, ensure that you press it firmly into the muffin tin and prick the bottoms with a fork. This allows steam to escape during baking. Watch carefully to avoid overbaking; a perfect crust should have golden edges and a light beige color. If you notice the edges darkening too quickly, consider covering them with foil to prevent burning while the centers bake fully.

When preparing the filling, achieving the perfect consistency is crucial. Whisking the heavy cream until soft peaks form will add a lightness to the filling, making it airy. If using gelatin for added stability, ensure it is fully dissolved in cold water first, as undissolved gelatin can create an unpleasant texture. Additionally, allowing the tartlets to set in the refrigerator for a full two hours guarantees that the filling reaches the right density and flavor balance.

Ingredients

For the tartlet crust

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

For the filling

1 cup heavy cream
1/2 cup elderflower cordial
1/4 cup lemon juice (freshly squeezed)
1 tablespoon lemon zest
1 tablespoon gelatin (optional for a thicker consistency)

For garnish

Edible flowers or lemon slices (optional)
Powdered sugar for dusting

Instructions

Make the tartlet crust

In a mixing bowl, combine the flour and powdered sugar. Add the cold butter cubes and mix until the mixture resembles coarse crumbs. Stir in the egg yolk and add cold water, one tablespoon at a time, until the dough forms. Shape into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.

Pre-bake the crust

Preheat your oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface and cut into circles. Press the circles into a muffin tin. Prick the bottoms with a fork and bake for 15-20 minutes or until golden. Allow to cool.

Prepare the filling

In a bowl, whisk together the heavy cream, elderflower cordial, lemon juice, and zest until well mixed. If you prefer a thicker filling, dissolve gelatin in cold water according to package instructions and mix it into the filling.

Fill the tartlets

Once the crusts have cooled, fill each tartlet with the elderflower lemon filling. Smooth out the tops with a spatula. Refrigerate for at least 2 hours or until set.

Serve

Before serving, you can garnish with edible flowers or lemon slices, and dust with powdered sugar for a beautiful presentation. Enjoy your delightful tartlets!

Pro Tips

For extra flavor, consider adding a hint of vanilla extract or a few sprigs of mint to the filling. This will elevate the tartlets even more!

Make-Ahead and Storage

These tartlets can be prepared a day in advance, making them perfect for entertaining. After filling the cooled crusts, simply cover them with plastic wrap and refrigerate. This not only allows the filling to set properly but also gives the flavors time to meld together, enhancing the overall taste. However, if you plan to store them for longer, consider keeping the crusts and filling separate until just before serving to maintain the texture of the crust.

For longer storage, you can freeze the empty tartlet shells. Bake them as directed, then let them cool completely before placing them in an airtight container. They can be frozen for up to a month. To reuse, simply thaw at room temperature and fill them with the prepared filling.

Serving Suggestions and Variations

While these Elderflower Lemon Tartlets are delightful on their own, consider pairing them with a side of fresh berries or a scoop of vanilla ice cream for an added indulgence. A dollop of whipped cream can also enhance the creamy filling. Additionally, serving them with a cup of herbal tea or prosecco creates a lovely afternoon treat, perfect for garden parties or special occasions.

For a twist on flavors, experiment with different floral essences like lavender or rose in place of elderflower. Alternatively, you could infuse the lemon filling with a hint of fresh mint or basil for a refreshing variation. Switching up the citrus by using lime or grapefruit juice instead of lemon can also create a different, yet equally delicious, flavor profile.

Questions About Recipes

→ Can I use a different type of cordial?

Yes, you can substitute elderflower cordial with any floral or citrus-flavored cordial that you enjoy.

→ How long do these tartlets last?

They can be stored in the refrigerator for up to 3 days, but they're best enjoyed fresh.

→ Can I freeze the tartlet shells?

Absolutely! You can freeze the unbaked shells and bake them when you're ready to use them.

→ Can I make these tartlets ahead of time?

Yes! You can prepare the tartlet shells and filling a day in advance; just keep them refrigerated until serving.