Go Back
+ servings
elderflower and mascarpone cream tartlets on a glass cake stand
Print Recipe
5 from 5 votes

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
Prep Time45 mins
Cook Time15 mins
chilling and Resting45 mins
Total Time1 hr 45 mins
Course: afternoon tea, Dessert
Cuisine: British
Keyword: fruit tart, pastry, Pâtisserie
Servings: 18
Calories: 155kcal


  • 2 x 12 hole bun tray
  • 7.5cm (3in) round fluted biscuit/cookie cutter



  • 200 g (7oz) Plain flour
  • 100 g (3½oz) butter cut into cubes
  • 25 g (1oz) caster sugar
  • tablespoon cold milk


  • 250 g (9oz) mascarpone
  • 3–4 tablespoon elderflower cordial

To complete

  • 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.


Calories: 155kcal