I made these strawberry & elderflower tarts a few weeks ago when there were elderflowers everywhere. I picked a large bag and made a couple of bottles of elderflower cordial. I’ve always wanted to try making elderberry wine, but I’ve never been able to get to them by the time they’re ripe and before the birds get to them.
So I settle for the cordial, but if anyone knows where I can try elderberry wine let me know in the comments please! I love to drink elderflower cordial with sparkling water, or add some to my gin and tonic but I like to use it in baking too. It goes so well with strawberries, that I had to pair it with them, in these delicious strawberry & elderflower tarts.
I always moan about blind baking on the blog, which made me decide to bake a tart case blind so that I can hopefully get better at it. Instead of trying to just avoid it, as that wont get me anywhere. These light pastry cases are filled with an elderflower creme diplomat and topped with sliced strawberries.
If you don’t have any homemade elderflower cordial, shop bought will be just as good. Try to make this when strawberries are in season as they will taste so much sweeter and juicier. I have so many strawberries at the moment I can’t keep up with them. I have friends that have kindly been supplying me with them as they’re currently in season in the UK. I’ve made jam and I currently have some in the freezer that I might use in a pie with some rhubarb, that I’ve also kindly been given.
Strawberry & Elderflower Tarts
- ***Pate Brisee***
- 250 g Plain Flour sifted
- 5 g Salt
- 10 g Caster Sugar
- 150 g Unsalted Butter cold and cubed
- 20 g Egg Yolk
- 40 ml Water
- ***Creme Diplomat***
- 250 ml Milk
- 60 g Egg Yolk
- 50 g Caster Sugar
- 25 g Flour
- 2 g Leaf Gelatine
- 150 ml Double Cream
- 2 Tbsp Elderfllower Cordial
- 400 g Strawberries
- Begin by making the creme patissiere, soak the gelatine in some cold water and leave to soften.
- Combine the eggs, sugar and flour in a bowl and whisk until pale and creamy.
- Heat the milk in a saucepan until it comes to a boil, then add half to the egg mixture and whisk to combine. Add the rest of the milk and then return the mixture to the pan and whisk until thickened.
- Squeeze out the gelatine to remove the excess water, add it to the creme patissiere and stir to combine.
- Place the creme patissiere in a bowl and cover with clingfilm and place it in the fridge to cool.
- Next make the pastry, place the flour, salt and sugar in a bowl, add in the butter and mix with your fingers until it resembles breadcrumbs, and no lumps of butter remain.
- Add the egg and water and mix to combine the dough. Wrap the finished pastry in clingfilm and chill for at least one hour.
- Pre-heat the oven to 160C FAN/180C and take your pastry out of the fridge. Cut the pastry into eight equal sized pieces and roll out a piece to a thickness of 3mm and use it to line the individual tins that are 7.5cm in diameter. Prick holes in the pastry with a fork and place the pastry in the fridge to chill. Repeat this with the remaining 7 pieces of pastry.
- Bake the pastry blind for 10 minutes, by filling them with a layer of greaseproof paper and baking beans or rice. After 10 minutes remove the paper and baking beans and cook the pastry for another 15 minutes.
- Take the pastry cases from the oven and allow them to cool.
- Take the whipped cream and whisk it in a large bowl until it is stiff. Take the creme patissiere from the fridge and stir it to loosen it. Add the whipped cream to the creme patissiere and fold it in gently and evenly.
- Return the creme diplomat to the fridge for 30 minutes to firm up.
- Take the pastry cases and spoon in the creme diplomat, top with thin slices of strawberry in whatever pattern you like.
- Eat as soon as possible, or the strawberries will start to weep and the pastry will begin to soften.
Thanks for reading.