Ingredients
For the Sweet Pastry
- 250g plain flour
- 125g cold butter (unsalted)
- 75g icing sugar
- 1 large egg + 1 yolk
To Finish
- 1 punned of strawberries (finely sliced)
- 25ml elderflower cordial
- 50g apricot jam
- Fresh baby basil leaves
For the Elderflower Creme Patisserie
- 80g egg yolk
- 60g caster sugar
- 15g plain flour
- 10g corn flour
- 200ml milk
- 100ml double cream
- 1 tsp vanilla bean paste
- 25ml elderflower cordial
- Pinch of salt
- 1 leaf gelatine (bloomed)

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How to Make it
For the pastry
- To make the pastry, sieve together the flour & icing sugar
- Dice the butter into small cubes & rub together with the flour mix to a fine breadcrumb consistency
- Lightly beat the egg, Add to the mix and bring together to form the dough (don’t over work the pastry or it will become chewy rather than short)
- Wrap in cling film & chill in the fridge for 30 minutes
- Dust your work surface with flour & carefully roll out the pastry until 3-4mm thick
- Line 8 6cm fluted pastry cases (or 1 large one) making sure to push the pastry right into the corners of the tins
- Take a sheet of baking paper, scrunch it up and place on top of the pastry followed by ceramic baking beans (rice or dried chickpeas will also work)
- Blind bake the tart cases for approximately 15 minutes
- Remove the beans & bake for a further 10 minutes or until golden brown & crisp
- Brush lightly with the remaining egg yolk, this will seal any small holes in the tart case
For the filling
- To make the crème patisserie whisk together the egg yolk, flours, sugar & cordial
- Bring the milk and cream & vanilla to a simmer and pour over the egg mix
- Return to the pan and gently cook until the mix begins to thicken – keep tasting as it is essential not to rush the cooking or you’ll end up with a floury tasting mixture
- Once cooked out and thickened Add the gelatine leaf and a pinch of salt
- Set the crème patisserie in the cooled tart cases just below the rim
To finish
- Finely slice the strawberries (either sideways or lengthways is fine depending how you want the tarts to look)
- Carefully arrange in layers around the outside working inwards
- In a pan bring the apricot jam & cordial to a simmer until dissolved
- Use this to glaze the strawberries
- Finish off with leaves of baby basil places around the tart