Sambocade — Medieval Elderflower Cream Cheese Tart

INGREDIENTS

225 g rich shortcrust pastry

4 eggs, separated

115 g caster sugar

350 g cream cheese

85 g fresh breadcrumbs

3 -4 sprigs of fresh elderberry flowers (if in season) or 1 tablespoon elderflower cordial

2 -3 fresh fresh edible flowers, for decoration (if in season)

DIRECTIONS

Preheat the oven to 180°C/350°F/Gas 4.

Line a deep 23cm (9 in) tart tin with the pastry and pre-bake or bake blind for about 10-15 minutes.

In a bowl, cream together the egg yolks and sugar until almost white and shiny, then gradually add the cream cheese, beating well after each addition until well blended. Stir in the breadcrumbs and set aside.

Prepare the freshly picked elderflowers by forking the flowers off the stems. Stir the flowers or cordial into the cheese mixture.

In a separate bowl, whisk the egg whites until shiny and stiff, then fold these into the cheesy mixture. Spoon into the pre-baked pastry case. Bake in the oven for about 45 minutes or until golden brown.

SERVE warm or at room temperature with cream or creme fraiche.

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