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Lemon & Elderflower Curd

• 300 g caster sugar
• 3 unwaxed lemons juice and zest
• 80 g unsalted butter cubed
• 7-8 Elderflower heads
• 3 eggs beaten

1. Rinse the elderflower heads in water to remove any dirt.
2. Put the sugar, lemon juice, zest and butter into a pan.
3. Snip the flowers off the Elderflower stalks into the pan.
4. Place pan over a very low heat and stir until all the sugar has dissolved, then leave on a very low heat to allow the Elderflowers to steep while you make the pistachio pastry.
5. MAKE THE PISTACHIO SHORTBREAD PASTRY
6. Once you have made the pastry and it is chilling in the fridge, sieve the contents of the pan into a bowl to remove the Elderflowers and give them a good squeeze with the back of a spoon.
7. Pour the mixture back in to the pan and place over a medium heat then whisk in the beaten egg.
8. Gradually turn the heat and once curd starts to boil cook for a further minute or 2 continuing to whisk. It will get considerably thicker and it is ready when it coats the bac of a spoon.
9. Take the an off the heat and pour it into a bowl and leave to cool slightly.

Pistachio Shortbread pastry
• 125g butter, softened
• 160g pistachios, finely milled
• 100g chestnut flour
• 1 tbsp soft brown sugar/golden caster sugar
• 1 medium egg
• Pinch of salt

1. Cream together the softened butter and ground pistachios with the flour and sugar and a pinch of salt.
2. Beat in the egg.
3. Depending on the size of the egg the pastry may be a bit too wet – just add a little more chestnut flour, you want it soft but not wet.
4. Turn the mix out onto a board and shape into a ball, wrap in cling film and leave to chill for an hour or so.
5. Preheat the oven to 180 degC
6. Take out the fridge and on a lightly floured (gluten free flour!) surface gently roll/press the pastry out to around 0.5cm thick (ish).
7. Cut out rounds large enough to fit into a 6 individual tart tins, or one large piece for an 8inch tart tin. Press into the tin, don’t worry about tears and breakages just patch it up! Trim off any excess from the top.
8. Bake in the pre-heated oven for 15 mins until they are slightly golden brown.
9. Remove from the oven.
10. If using individual tart tins spoon in 3-4 tbsp of the lemon and elderflower curd per tart, or if one big tart, pour in the whole lot.
11. Leave the tart/s in the tin and place them to cool in the fridge where the curd will also set (between 1-2 hours)
12. Decorate with your favourite seasonal fruit – Strawberries and raspberries are the best!

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