Elderflower Lemon Tarts (vegan & gluten-free)
Serves: 6 tarts
  • Tart shell:
  • 50g ground almonds (1/2 cup)
  • 70g brown rice flour (1/2 cup)
  • 70g buckwheat flour (1/2 cup)
  • 30g tapioca flour (1/4 cup)
  • 1tsp psyllium husk (optional)
  • zest of ½ lemon
  • pinch sea salt
  • 60ml melted coconut oil (1/4 cup)
  • 60ml maple syrup (1/4 cup)
  • 1-3tsp water as needed
  • Elderflower lemon cream:
  • 400ml can of full-fat coconut milk or cream (1⅔ cups)
  • 4 elderflower heads (optional) *
  • 60ml elderflower cordial (1/4 cup)
  • 2tbsp maple syrup
  • zest of 1 lemon
  • juice of 1 lemon (optional) *
  • 4tbsp cornflour
  • small pinch turmeric powder (optional)
  • Topping:
  • lemon slices
  • elderflower
  • fresh thyme
  • edible flowers
  1. Preheat the oven to 180°C (350F)
  2. Prepare 6 small 10cm tart tins with removable base.
  3. In a large bowl whisk together ground almonds, brown rice flour, buckwheat flour, tapioca, psyllium husk if using, lemon zest and sea salt.
  4. Add melted coconut oil and maple syrup and with a fork stir the mixture until it starts coming together. Mix in 1tsp of water at the time and use your hands to bring it into a smooth soft dough. If you prefer use food processor.
  5. Divide the dough into 6 small balls.
  6. Press each ball onto the base and up the sides into each little tart to form a crust.
  7. Pierce the base few times with a fork and bake for about 15 to 20 minutes until lightly golden.
  8. Remove from the oven and leave to cool down for about 20 minutes before removing from the tart tins. If the base sticks, use knife to gently break the seal.
  9. Elderflower lemon cream:
  10. Optional step if you're using fresh elderflower. Place the coconut milk into a bowl, if the cream got separated just gently heat it and give it a whisk. Check your elderflower heads and remove any little insect but don't wash them to keep the pollen intact. Immerse them into the coconut milk, cover and place into the fridge overnight. When you're ready to make the filling, pass the coconut milk through a sieve discarding the elderflower. It's likely that the milk got separated in the fridge, just gently heat it before passing it through the sieve.
  11. In a medium pot whisk together coconut milk, elderflower cordial, maple syrup, lemon zest and juice, cornflour and a tiny pinch of turmeric. Bring the mixture to boil while whisking continuously. Leave to cook for couple of minutes and take off the heat.
  12. Pour evenly into each of the tarts and leave to set. You can leave it to set at room temperature or in fridge.
  13. Before serving top the tart with your choice of decoration.
  14. Store in fridge.
  15. Enjoy!
You can make the elderflower cream with coconut milk or coconut cream.
*Without the lemon juice the cream tastes more like custard. With the lemon juice is more curd-like flavour.
*If you're using fresh elderflower you might omit the cordial and use extra maple syrup instead.
If your elderflower cordial is very sweet you might not need the maple syrup.
Recipe by Nirvana Cakery at https://nirvanacakery.com/elderflower-lemon-tarts/