Elderflower Cream Shortbread Tartlets

Description:

Here are some perfumed little tartlets perfect for the great English summer tradition of a little outside afternoon tea

Ingredients:

Serves 6

Pastry
100g plain flour
50g semolina flour
100g salted butter
50g caster sugar
zested rind of the lemon
1 egg beaten
Pinch of salt

For the cream filling
125ml Belvoir elderflower cordial
300ml full fat double cream (not long life)
30g white castor sugar
Freshly squeezed juice of one medium lemon
You will need 1 x 6 hole muffin silicone mould

Method:

In a large bowl combine the flours, sugars and salt with the lemon zest.

Grate in the fridge cold butter

Work everything together thoroughly with a wooden spoon until it forms loose dough then turn it out onto the work surface & briefly knead it into one block with your hands.

Remember that the longer you work the dough, the warmth of your hands will make it overly sticky

Divide the pastry into 6 parts & press it into each mould right up to edge, the pastry about the thickness of a one pound coin. Neaten up the open edges with a knife or if you like a more rustic looking tart then leave as is.

Allow the chill in the fridge for one hour

Preheat the oven to 150c

Line each tartlet case with a scrumpled piece of baking parchment filled with ceramic beans or whatever you see fit for weighting down the pastry

Bake the tarts for approx 30 minutes or until their top edges, are richly golden brown

Remove them from the oven taking out the papers & beans. Lightly but carefully paint the inside of each tart case with beaten egg before returning them to the oven without the paper & beans. Cook them for a further 5 minutes or so until the bases are deep golden as well

Allow the tart cases to cool

In a non stick saucepan mix the double cream with the cordial & caster sugar, bring it up to a very brief but gentle boil. Whisk in the lemon juice (it is the lemon juice that will set the boiled cream) and immediately turn off the heat

Allow the mixture to cool for approximately10 minutes before pouring in to the 6 tart cases

Place the tartlets in the fridge until the cream mixture has set

When serving your elderflower tartlets dust the tops of each with icing sugar & accompany with fine tea, preferably outside





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