Elderflower Tartlets

How to make delicious elderflower tartlets

For the pastry

• Put the flour in a mixing bowl and stir in the salt.
• Rub in the butter with your fingers until the mixture resembles breadcrumbs.
• Stir in the sugar, lemon zest and egg and mix with your hands to form a dough.
• If the mixture is too dry, add a little water, if it is too wet add a little more flour. Shape into a ball.
• Wrap in cling film and chill for 30 minutes.
• Heat the oven to 150°C (130° fan) gas 2.
• Grease 6 muffin tins or moulds.
• Divide the pastry into 6 pieces and press into the tins.
• Line with non-stick baking paper and baking beans and bake for 20-30 minutes until lightly golden.
• Remove the paper and beans, prick the bases with a fork and bake for a further 5 minutes.
• Remove from the oven and leave to cool completely.

For the filling

• Mix together the elderflower cordial, cream and sugar in a pan.
• Heat until just boiling, then remove from the heat immediately.
• Whisk in the lemon juice and leave to stand for 10 minutes.
• Pour into the pastry cases and leave to cool.
• Chill for at least 4 hours until the filling has set.
• Sift over a little icing sugar and serve with berries.