Fresh berries, sliced kiwi, and Elderflower Pastry Cream create a colorful and scrumptious dessert in Elderflower Fruit Tartlets.
Elderflower Fruit Tartlets
- 7 tablespoons unsalted butter, softened
- ⅓ cup plus 3 tablespoons confectioners’ sugar, divided
- 1 large egg yolk
- ½ tablespoon fresh lemon zest
- ½ teaspoon vanilla bean paste
- 1⁄ cup all-purpose flour
- ¼ cup almond flour
- ⅛ teaspoon kosher salt
- Elderflower Pastry Cream (recipe follows)
- Fresh blueberries, fresh blackberries, fresh raspberries, sliced fresh kiwi
- ¼ cup peach jam
- 2 tablespoons water
- Line a baking sheet with parchment paper.
- In a large bowl, beat butter with a mixer at low speed until smooth, approximately 1 minute. Add ⅓ cup confectioners’ sugar, beating until combined, stopping to scrape sides of bowl. Add egg yolk, beating until incorporated. Add lemon zest and vanilla bean paste, beating until combined.
- In a medium bowl, whisk together all-purpose flour, almond flour, salt, and remaining 3 tablespoons confectioners’ sugar. With mixer at low speed, add flour mixture to butter mixture in two portions, beating just until combined after each addition. Shape dough into a disk, and wrap in plastic wrap. Refrigerate for 1 hour.
- Spray 14 (2½×¾-inch) tartlet pans with cooking spray.
- Divide dough into 14 portions. Transfer dough to prepared pans, gently pressing into bottoms and up sides until smooth and even. Using wide end of a chopstick, gently press dough into indentations in sides of pans. Trim excess dough. Place tartlet pans on prepared baking sheet. Freeze for 30 minutes.
- Preheat oven to 325°.
- Using a fork, prick bottom of each tartlet shell 4 times. Top each tartlet shell with a sheet of parchment paper, letting ends extend over edges of pans. Add pie weights.
- Bake for 12 minutes. Carefully remove parchment and weights. Bake until tartlet shells are light golden brown around the edges, approximately 8 minutes more. Let cool completely on a wire rack.
- Remove tartlet shells from pans. Fill each shell three-fourths full with chilled Elderflower Pastry Cream. Top with blueberries, blackberries, raspberries, and kiwi.
- In a small saucepan, heat jam and 2 tablespoons water over medium-low heat until fluid. Using a pastry brush, brush warm jam onto fruit. Refrigerate until serving time.
Elderflower Pastry Cream
Serves: Approximately 1 1⁄4 cups
- 1 cup whole milk
- 4 tablespoons granulated sugar, divided
- ½ vanilla bean, split lengthwise, seeds scraped and reserved
- 3 large egg yolks
- 3 tablespoons cornstarch
- ⅛ teaspoon kosher salt
- 1 tablespoon unsalted butter, softened
- 1 tablespoon elderflower cordial
- In a medium saucepan, whisk together milk, 2 tablespoons sugar, and vanilla bean and reserved seeds. Heat over medium heat until steaming. Discard vanilla bean.
- In a large bowl, whisk together egg yolks, cornstarch, salt, and remaining 2 tablespoons sugar. Gradually add warm milk mixture to egg mixture, whisking constantly. Pour mixture back into saucepan, and cook over medium heat, whisking constantly, until thickened and boiling, approximately 3 minutes.
- Strain mixture through a fine-mesh sieve into a large bowl. Stir in butter. Cover with a piece of plastic wrap, pressing wrap directly onto surface of pastry cream to prevent a skin from forming. Refrigerate until cold, at least 4 hours or overnight.
- Whisk pastry cream until completely smooth. Add elderflower cordial, whisking until well combined. Use immediately.
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