200g plain flour
100g unsalted butter, cubed
pinch of salt
4 tbsp Belvoir Elderflower cordial
For the filling:
250ml whole milk
100ml double cream
100ml Belvoir Elderflower Cordial
2 large eggs
2 large egg yolks
freshly grated nutmeg
Equipment: 23cm/9in wide 5cm/2in deep loose-based flan tin
- Make the pastry: place the flour, butter and salt in a food processor and blitz until it looks like breadcrumbs. Alternatively, place the dry ingredients n a bowl and run in the butter using your fingertips.
- Add the cordial to the pastry crumb mix and blitz in a processor or stir in with a knife, until the mixture comes together and forms a ball. Wrap and chill for 20 mins.
- Meanwhile for the filling: place everything in a large jug, except the nutmeg. Use a stick blender or balloon whisk to beat everything together until smooth. Set aside.
- Preheat the oven to 200oC/Fan 180oC/Gas Mark 6. Roll out the pastry on a lightly floured surface until 3mm thick. Use to line flan tin, carefully pushing the pastry into the base and sides of the tin. Trim the edges and lightly prick the base with a fork.
- Place the flan tin on a baking sheet, line with crumpled baking parchment and fill with baking beans. Bake for 15mins, then remove the baking beans and bake for a further 5 mins until the base is pale golden.
- Reduce the oven temperature to 170oC/Fan150oC/Gas Mark 3. Carefully pour the prepare custard mixture into the pastry case. Scatter over a little nutmeg and bake for 30-35 mins or until the custard has set, but still has a slight wobble. Remove from the oven and leave to cool in the tin, on a wire rack. Best served chilled.