John Myers
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Elderberry Blossom Cream Tartlets
The perfect elderberry blossom cream tartlets recipe with a picture and simple step-by-step instructions.
for the tartlet bases
- 3 piece Eggs
- 60 g Powdered sugar
- 1 pinch Salt
- 1 packet Vanilla sugar brown
- 1 packet Lemon zest
- 40 g Liquid butter
- 60 g Flour
- 50 g Maizena
- 1 Mspsch Tartar baking powder
for the elderflower cream
- 1 Pkg Qimiq Classic Vanilla
- 60 ml Elderflower syrup
- 40 ml Elderflower liqueur
- 40 ml Lemon juice
- 40 ml Lemon zest
- 1 Pkg Qimiq Whip Vanilla
- 200 g Yogurt
for the strawberry decoration
- 160 g Strawberries
- 2 tablespoon Elderflower syrup
- 2 tablespoon Elderflower liqueur
- 1 tablespoon Lemon juice
preparation
- Prepare baking sheet with baking paper and baking frame – preheat the oven to 190 degrees – melt the butter in the lukewarm oven – remove lemon zest, squeeze out lemon juice – mix flour, corn starch and baking powder
the cake bases
- Mix eggs, powdered sugar, salt, vanilla sugar and half of the lemon zest for approx. 10 minutes until foamy – add liquid butter and continue stirring – fold in flour / cornmeal mixture – pour the mixture into the baking frame and cook at 180 degrees O / U for 15 minutes. to bake
the elderberry cream
- While the cake bases are baking, the elderberry cream is prepared: stir QimiQ Classic until foamy – add lemon juice and remaining lemon zest – add elderflower syrup and elderflower liqueur – add QimiQ vanilla whip and whip everything again vigorously – finally fold in yoghurt ….. you can finish it or make elderberry blossom syrup in advance every year in May
Tartlet structure
- Cut out the cake bases with portion molds – if you have pastry foil to hand, you should now place it in the molds (this will make it easier to get the clean out later) – so that the foil adheres well to the molds, it is moistened and, in the case of square molds, well with a knife Corners pressed – the baked tartlet bases are then put back into the portion molds from above
- Now distribute the elderberry cream evenly into the molds – chill the molds in a closed container for at least 3-4 hours – now cut the strawberries into small pieces, marinate with elderflower syrup, lemon juice and elderflower liqueur and also chill
- Before serving, the tartlets are carefully pushed out of the portion molds from below and placed on the plate – a small part of the marinated strawberries is mashed with the blender – decorate the tartlets with the marinated strawberries and the strawberry sauce as well as some fresh elderflower
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