Glazed strawberry tarts with elderflower cream - recipe
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Prepare
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Serves
12 -
Cook
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Skill
Easy
Ingredients
For the pastry
- 225 g Plain white flour
- 50 g Icing sugar
- 100 g Butter
- 2 Egg yolk(s) (free range)
For the filling
- 200 ml Double cream
- 25 g Icing sugar
- 2 tbsp Elderflower cordial
- 400 g Strawberries sliced
- 75 g Redcurrant jelly
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1
Preheat the oven to 190°C (fan 170°C, gas mark 5).
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2
To make the pastry, put the flour into a bowl, add the icing sugar and butter then rub in the butter with your fingertips or an electric mixer until it resembles fine crumbs.
For this step you'll need:
- 225g Plain white flour
- 25g Icing sugar
- 100g Butter
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3
Stir in the egg yolks then squeeze together with your fingertips to make a dough, adding a little water if needed.
For this step you'll need:
- 2 Egg yolk(s) (free range)
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4
Knead lightly then roll out thinly on a lightly floured surface. Cut out 10cm/4in circles using a large biscuit cutter then press circles into buttered sections of a 12 hole deep muffin tin. Prick bases with a fork and chill for 15 minutes.
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5
Line each tart with a circle of greaseproof paper and some dried lentils or baking beans and bake blind for 10 minutes, remove paper and lentils or beans and cook for 3-4 more minutes until pale golden. Leave to cool.
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6
Remove the pastry cases from the tin, arrange on a serving plate.
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7
Whip the cream with the icing sugar and elderflower cordial until it forms soft swirls. Spoon into the tart cases.
For this step you'll need:
- 200ml Double cream
- 25g Icing sugar
- 2 tbsp Elderflower cordial
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8
Arrange the strawberries on top. Warm the redcurrant jelly in a small saucepan until melted then brush over the tarts. Serve within 30 minutes of decorating.
For this step you'll need:
- 400g Strawberries sliced
- 75g Redcurrant jelly