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Sambocade: A Taste of Medieval England’s Elderflower Cream Cheese Tart

The first time I tasted a Sambocade, I was volunteering at a historical reenactment fair. Nestled amongst displays of wool spinning and blacksmithing, a woman in full medieval garb offered me a slice. The aroma alone, a delicate dance of sweet cream cheese and floral elderflower, transported me. The creamy texture, the slightly tangy filling, and the whisper of summer from the elderflower were unlike anything I’d ever experienced. It was like tasting history, a tangible link to centuries past, and I’ve been captivated by this unusual and delicious tart ever since.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 55 minutes
Total Time: 1 hour 25 minutes
Servings: 8
Yield: 1 Large Tart
Dietary Type: Vegetarian

Ingredients

225g rich shortcrust pastry
4 eggs, separated
115g caster sugar
350g cream cheese
85g fresh breadcrumbs
3-4 sprigs of fresh elderberry flowers (if in season) or 1 tablespoon elderflower cordial
2-3 fresh edible flowers, for decoration (if in season)

Equipment Needed

Deep 23cm (9 in) tart tin
Rolling pin
Baking beans or pie weights
Mixing bowls
Electric mixer or whisk
Spatula
Oven

Instructions

Preheat your oven to 180°C/350°F/Gas Mark 4. Make sure the oven is fully heated before baking for the best results.
Roll out the shortcrust pastry on a lightly floured surface. Gently lift and drape the pastry into the deep 23cm (9 in) tart tin. Press the pastry into the corners and up the sides of the tin, ensuring there are no air pockets. Trim any excess pastry from the edges.
To prevent the pastry from puffing up during baking, either pre-bake or bake blind. To pre-bake, prick the base of the pastry all over with a fork. For baking blind, line the pastry with parchment paper and fill with baking beans or pie weights. This will weigh down the pastry and prevent it from rising unevenly.
Bake the pastry for 10-15 minutes. If pre-baking, remove from the oven after 10-15 minutes. If baking blind, carefully remove the parchment paper and baking beans after 10-15 minutes and return the pastry to the oven for another 5 minutes to dry out the base slightly.
While the pastry is baking, prepare the filling. In a large bowl, cream together the egg yolks and caster sugar using an electric mixer or whisk. Beat until the mixture is pale, almost white, and shiny. This step is crucial for achieving a light and airy filling.
Gradually add the cream cheese to the egg yolk mixture, beating well after each addition until fully blended and smooth. Ensure there are no lumps of cream cheese remaining.
Stir in the fresh breadcrumbs into the cream cheese mixture. The breadcrumbs help to absorb excess moisture and give the tart a lovely texture. Set the mixture aside.
If using fresh elderflowers, prepare them by carefully forking the flowers off the stems. You want to use only the tiny flowers, as the stems can be bitter. Stir the prepared elderflowers or elderflower cordial into the cheese mixture. Be gentle when stirring to avoid crushing the delicate flowers.
In a separate clean and dry bowl, whisk the egg whites using an electric mixer or whisk until they form stiff, shiny peaks. The egg whites are essential for creating a light and airy texture.
Gently fold the whisked egg whites into the cheesy mixture in two or three additions. Be careful not to overmix, as this will deflate the egg whites and result in a dense filling. Use a spatula to fold the egg whites in, using a light and upward motion.
Spoon the filling into the pre-baked pastry case, spreading it evenly.
Bake in the preheated oven for about 45 minutes, or until the tart is golden brown and the filling is set. To check for doneness, gently shake the tart – the filling should be just slightly wobbly in the center. If the crust is browning too quickly, you can cover it loosely with foil.
Remove the Sambocade from the oven and let it cool slightly in the tin before transferring it to a serving plate.
Decorate with fresh edible flowers (if in season) just before serving.

Expert Tips & Tricks

For a richer flavor, use full-fat cream cheese.
If you don’t have fresh breadcrumbs, you can use dried breadcrumbs, but soak them in a little milk or cream first to soften them.
Don’t overbake the tart, as this will make the filling dry and crumbly.
If you are using elderflower cordial instead of fresh elderflowers, adjust the amount according to your taste. Some cordials are more concentrated than others.
To prevent the pastry from shrinking during baking, chill the tart tin with the pastry in it for 30 minutes before baking.
For an extra touch of flavor, try adding a pinch of nutmeg or ginger to the filling.

Serving & Storage Suggestions

The Sambocade is delicious served warm or at room temperature. It can be served with a dollop of cream, creme fraiche, or a scoop of vanilla ice cream. It also pairs well with a glass of elderflower wine or champagne.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a low oven or microwave. The tart can also be frozen for up to 1 month. Thaw overnight in the refrigerator before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	425 kcal	21%
Total Fat	27g	41%
Saturated Fat	13g	63%
Cholesterol	154mg	51%
Sodium	388mg	16%
Total Carbohydrate	36g	12%
Dietary Fiber	2g	6%
Sugars	15g	N/A
Protein	10g	20%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Use a gluten-free shortcrust pastry. You may need to adjust the baking time slightly.
Lemon Zest: Add the zest of one lemon to the filling for a citrusy twist.
Different Flowers: Experiment with other edible flowers, such as lavender or rose petals, but be sure to research their flavor profiles first.
Mascarpone Cheese: Substitute some of the cream cheese with mascarpone for an even richer and creamier filling.
Honey: Use honey instead of caster sugar, adjusting the amount to your preference for sweetness.

FAQs (Frequently Asked Questions)

Q: Can I use frozen elderflowers?

A: While fresh is best, you can use frozen elderflowers if you can find them. Thaw them completely and pat them dry before adding them to the filling. They may not have quite the same intense flavor as fresh.

Q: What if I can’t find elderflower cordial?

A: If you can’t find elderflower cordial, you can make your own by infusing fresh elderflowers in sugar syrup. Alternatively, you can omit the elderflower altogether and add a few drops of vanilla extract for a different flavor.

Q: My pastry is shrinking during baking. What am I doing wrong?

A: Pastry shrinkage is often caused by overworking the dough or not chilling it for long enough. Make sure you handle the pastry gently and chill it for at least 30 minutes before baking. Also, ensure your oven is at the correct temperature.

Q: How do I know when the tart is done?

A: The tart is done when the filling is set and golden brown. It should be slightly wobbly in the center. You can also insert a toothpick into the center – if it comes out clean, the tart is done.

Q: Can I make this tart ahead of time?

A: Yes, you can make the tart ahead of time and store it in the refrigerator for up to 3 days. However, it’s best to add the edible flowers just before serving to prevent them from wilting.

Final Thoughts

This Sambocade recipe is more than just a dessert; it’s an invitation to step back in time and experience a taste of medieval England. The unique combination of creamy cheese and delicate elderflower creates a truly unforgettable flavor. Don’t be afraid to experiment with variations and make it your own. I encourage you to try this recipe and share your creations. Perhaps serve it with a crisp white wine or a cup of Earl Grey tea for a truly delightful experience. Enjoy the journey of bringing this historical delight to your table!

Sambocade — Medieval Elderflower Cream Cheese Tart Recipe