Swedish Strawberry & Elderflower Tartlets
Servings: 10
Ingredients
- 150 grams all-purpose flour
- 80 grams sugar
- 1/2 tsp salt
- 100 grams unsalted butter, chilled & cut into cubes
- 4 egg yolks (separate into 1 & 3 yolks)
- 2 tbsp corn starch
- 150 ml cream
- 150 ml elderflower juice, concentrate
- 20 pcs fresh strawberries, medium-sized, halved
- unsalted butter for greasing tins
Instructions
- Generously grease the tartlet tins with unsalted butter.
- In a food processor, combine flour, sugar, salt and 1 egg yolk. Mix. Add chilled butter and pulse until pea-like sizes of dough have formed. (You can also mix this by hand).
- Form the dough into a ball and divide evenly into 10 pieces. Arrange each piece of dough into the greased tartlet tin and place in the refrigerator for 20 to 30 minutes to chill.
- Preheat oven to 200 degrees C (400-degrees F).
- Place the tartlet tins in the oven for 10-12 minutes, or until the pastry has slightly turned brownish in color.
- Take the tins out of the oven and set aside. Once the tins are cool enough to handle, remove the cooked pastry from the tins and set aside.
- In a medium sized pan, combine 3 egg yolks and cornstarch and mix evenly (use a whisk). Add cream and elderflower juice, and whisk some more. Bring the cream to a boil. Lower the heat and whisk continuously until it has turned into a thick cream. Set aside to cool.
- Once pastry and cream are both completely cooled, spoon some cream in the pastry. Place some halved strawberries on top to cover the cream.
- Serve (or place in the refrigerator for an hour, if you prefer to serve them cold).