Elderflower cream tartlets

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Dice butter. Knead flour, butter, icing sugar, 1 tablespoon elderflower syrup and egg to a smooth dough. Halve the dough, roll out on a floured work surface and cut out 12 circles (each approx. 7.5 cm Ø).

2. 2

   Line the greased and floured troughs of a muffin tray (12 troughs) with the dough circles. Place the muffin tray in a cool place for about 30 minutes. Wrap the other half of the dough in foil and set aside.

3. 3

   Line dough hollows with baking paper and add dried peas. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 25 minutes. Remove from the oven, remove baking paper with dry peas from the wells.

4. 4

   Allow the cake to cool slightly, lift the cake out of the troughs and let it cool on a cake rack. Clean the muffin tray, grease the troughs and dust with flour. Process the rest of the dough in the same way, bake and leave to cool.

5. 5

   In the meantime, halve the lemon for the filling and squeeze the juice. Boil 125 ml elderflower syrup, cream, double cream and sugar. Add lemon juice and simmer gently for about 5 minutes.

6. 6

   Remove from the heat and let it cool down. Spread the mixture into the tartes, let it cool down and put it in a cool place for at least 4 hours. To serve, dust with icing sugar and decorate with elderberry blossoms.

Nutrition Facts

KCAL
120 kcal

CARBS
9 g

FATS
9 g

PROTEINS
2 g