Summer berry shortbread tarts with rose cream

Name: Summer berry shortbread tarts with rose cream
Yield: Makes 15 tarts
Cuisine: British recipes

These fruity mini tarts, lightly scented with rose, make a divine dish at a summer garden party.

Ingredients

For the cream

For the cream

To make the shortbread, cream the butter and caster sugar together with a wooden spoon or electric whisk until really light and fluffy. Beat in the egg yolk.
Gradually mix in the flour, salt, ground hazelnuts and chocolate with a wooden spoon, then bring together with your fingers to form a dough – if the mixture is dry, add a splash of milk. Knead lightly for a few seconds, then shape into a disc, wrap in cling film and chill for at least 30 minutes.
Preheat the oven to 160°C/fan140°C/gas 3. Roll out the shortbread to the thickness of a pound coin. Cut out circles with a 10cm cutter, re-rolling any trimmings (you should make about 15). Put the rounds on a lined baking sheet and bake for 18-20 minutes until lightly golden brown. Cool on the tray for a few minutes, then transfer to a wire rack to cool completely.
Lightly whip the cream with the icing sugar and rosewater until it forms soft peaks. Dollop a spoonful of cream onto each shortbread, smoothing it over with the back of a spoon, then top with a few summer berries. Drizzle with the honey, dust with icing sugar and serve.

To make the shortbread, cream the butter and caster sugar together with a wooden spoon or electric whisk until really light and fluffy. Beat in the egg yolk.
Gradually mix in the flour, salt, ground hazelnuts and chocolate with a wooden spoon, then bring together with your fingers to form a dough – if the mixture is dry, add a splash of milk. Knead lightly for a few seconds, then shape into a disc, wrap in cling film and chill for at least 30 minutes.
Preheat the oven to 160°C/fan140°C/gas 3. Roll out the shortbread to the thickness of a pound coin. Cut out circles with a 10cm cutter, re-rolling any trimmings (you should make about 15). Put the rounds on a lined baking sheet and bake for 18-20 minutes until lightly golden brown. Cool on the tray for a few minutes, then transfer to a wire rack to cool completely.
Lightly whip the cream with the icing sugar and rosewater until it forms soft peaks. Dollop a spoonful of cream onto each shortbread, smoothing it over with the back of a spoon, then top with a few summer berries. Drizzle with the honey, dust with icing sugar and serve.

Try this with orange flower water as a variation on the rosewater.
To freeze: uncooked shortbread dough will keep in the fridge for up to a week or can be frozen for up to 3 months, wrapped in cling film. Defrost fully, then continue. The baked shortbread biscuits can be frozen for up to 3 months.

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