Prep Time: 30 Minutes
Cooking Time: 15 minutes
Quantity: Makes 4-6 small tarts
For Elderflower Cream:
- 1 x Large Elderflower Head
- 100ml of double cream
- 1 x Large Handful of fresh Common Sorrel Leaves
- 3 tbsp of Granulated Sugar
For Pastry Base:
- 175g/6oz plain flour
- pinch salt
- 85g/3oz butter, cubed
- 2–3 tbsp cold water
- Alternatively, you can use a pre-bought pastry base!
- Sorrel Leaves
- Icing Sugar
Make the Elderflower Cream
- Strip the Elderflowers from the green stalks using a fork and add the flowers to the cream.
- Leave to steep for 30 minutes, before straining and whipping using a whisk.
Make the Pastry
- Put the flour and salt in a large bowl and add the cubes of butter.
- Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining. Try to work quickly so that it does not become greasy.
- Using a table knife, stir in just enough of the cold water to bind the dough together. You should always start with 1-2 tablespoons and add more if absolutely needed (shorter pastry will have a better texture, though can be a bit crumbly to work with). Gently knead the pastry on a clean work surface until it just comes together.
- Wrap the dough in cling film and chill for 30 minutes before using. Alternatively, roll out immediately and line the tin(s), resting the pastry case in the fridge for 30 minutes before baking.
Make the Filling
- While the dough is chilling, wash the Common Sorrel Leaves.
- In a food processor, blitz the leaves with the sugar to make a coarse paste.
Make the Tarts
- Add a thin layer of the filling to each pastry case.
- Place in a preheated oven at 190c/fan 170c/gas 5 and bake for 15 minutes.
- When baked to perfection, add a dollop of Elderflower Cream, dust with icing sugar and serve with a sorrel leaf garnish.