Guest Recipe: Foodstories' Strawberry and elderflower tart

I got super excited when Helen (the brains behind the wonderful Food Stories blog) sent me this recipe. Not least because unlike some of our guest recipes, she doesn't mention tampons or Heat magazine. Strawberry tart is my favourite dessert ever and (just one step behind clotted cream), cream patisserie is my second favourite food stuff in the whole world. So here's Helen with the yummiest strawberry tart recipe ever.

Strawberry and elderflower tart.

It’s summer (honestly), which means the arrival of sweet, fragrant British strawberries. The time to eat them is now through to mid-August and I for one am going to make the most of this fact. I came up with this simple tart recipe for a recent BBQ; it has a biscuit base, like a cheesecake but slightly more light and crumbly, topped with an elderflower scented crème patisserie and the sliced scarlet berries.

If you want to earn extra domestic goddess kudos then forage some elderflowers and sprinkle them on top. As you can see, I couldn’t find any but the tart is still very pretty without and makes a great centrepiece. If it doesn’t get a ‘wow’ when you serve it then keep it and eat the whole thing yourself.

You will need:

For the base - fills a 20cm/8” tart tin, ideally the kind with the removable base.

• 250g lemon flavoured biscuits (the crumbly, cookie kind)
• 75g butter

For the topping

• Approx 15 strawberries, sliced
• 4 tbsp elderflower cordial
• 2 egg yolks

300 ml full fat milk

20g plain flour

20g corn flour

50g caster sugar

Make it!:

• Crush the biscuits to crumbs, either using a food processor or by putting them in a plastic bag and bashing them (lightly) with a rolling pin.
• Melt the butter in a small pan then mix butter and biscuits together well. Spread this mixture over the base and sides of the tart tin, pressing it down firmly but not so it becomes really compacted. Put it in the fridge to set for an hour or so.
• For the filling, heat the milk gently in a small saucepan. Meanwhile, beat the egg yolks and sugar together in a bowl.
• Add the plain flour and corn flour to the egg-butter mixture, followed by the cordial and milk.
• Add the mixture back to the saucepan and heat gently, stirring all the time until it thickens up to the consistency of whipped cream.
• Let this cool slightly before spreading over the tart base, then lay the sliced strawberries on top whichever way you fancy. If you’re not serving the tart straight away then refrigerate and add the strawberries just before serving. Let it warm up a bit before eating – no-one likes a fridge-cold tart.