Elderflower and mascarpone cream tartlets
Filled with a simple to make elderflower flavoured mascarpone cream and topped with fresh berries these pretty little tartlets make a perfect summery treat
Servings: 18
Calories: 155kcal
Equipment
- 2 x 12 hole bun tray
- 7.5cm (3in) round fluted biscuit/cookie cutter
Ingredients
Pastry
- 200 g (7oz) Plain flour
- 100 g (3½oz) butter cut into cubes
- 25 g (1oz) caster sugar
- 2½ tablespoon cold milk
filling
- 250 g (9oz) mascarpone
- 3–4 tablespoon elderflower cordial
To complete
- 200 g (7oz) red and white currants or other summer berries
Instructions
To make the pastry
- Place 200g (7oz) flour in a mixing bowl and rub in 100g (3½oz) butter until the mixture resembles fine breadcrumbs. Stir in 25g (1oz)caster sugar. Add 2½tbsp cold milk then mix with dinner knife using a cutting movement. Finish bringing the pastry together with your hands, adding a little more milk if required, to mix to a soft dough. Cover and allow to rest for 15 minutes.
- Roll out the pastry thinly on a lightly floured surface and cut into rounds7.5cm(3in) with a round fluted biscuit cutter,re-rolling the pastry until you have used all the pastry and have 18 rounds.
- Carefully place the pastry rounds into the bun tray, pressing them gently into the holes with your fingertips. Prick the base with a fork and pop into the freezer for 30 minutes.
- Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6. Bake the pastry cases for about 15 minutes or until pale golden and crisp. Allow to cool completely.
To fill the pastry cases
- Beat together 250g (9oz) mascarpone with 3–4 tablespoon elderflower cordial until combined. Spoon equally between the pastry cases and spread flat with a dinner knife.
- Wash the redcurrants and whitecurrants and dry with kitchen paper. Strip from the stems, you can do this by pulling the stems between the tines of a fork. Pile on top of the tartlets. Chill until required.
Notes
Calories are calculated using an online nutrition database and are approximate and meant as a guideline only
Store
Covered in the refrigerator for up to 24 hours. Allow to come to room tmeperature before serving. The pastry cases and filling can be made up to 3 days in advance. Store the pastry cases in an airtight conatiner in a cool place and the mascarpone cream in the refrigerator. Assemble when required. The completd tart is not suitable for freezing, but the pastry cases can be frozen for up to 3 months.Nutrition
Calories: 155kcal