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
- 200 g (7oz) Plain flour
- 100 g (3½oz) butter cut into cubes
- 25 g (1oz) caster sugar
- 2½ tablespoon cold milk
- 250 g (9oz) mascarpone
- 3–4 tablespoon elderflower cordial
- 200 g (7oz) red and white currants or other summer berries
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.
Calories are calculated using an online nutrition database and are approximate and meant as a guideline only
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.