Summer berry shortbread tarts with rose cream

Summer berry shortbread tarts with rose cream
  • Serves icon Makes 15 tarts
  • Time icon Takes 30 min to make, 20 min to cook

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

Nutrition: per serving

Calories
296kcals
Fat
22.3g (12.4g saturated)
Protein
2.9g
Carbohydrates
21.5g (2.5g sugar)
Salt
0.1g
Calories
296kcals
Fat
22.3g (12.4g saturated)
Protein
2.9g
Carbohydrates
21.5g (2.5g sugar)
Salt
0.1g

Ingredients

  • 125g unsalted butter, softened
  • 75g caster sugar
  • 1 large free-range egg yolk
  • 175g plain flour
  • Pinch of salt
  • 60g roasted hazelnuts, finely ground
  • 75g white chocolate, chopped into chunks
  • Splash of milk (optional)
  • 300g mixed summer berries
  • 2-3 tbsp runny honey

For the cream

  • 300ml double cream
  • 1½ tbsp icing sugar, plus extra to serve
  • 1-2 tsp rosewater, to taste

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.

delicious. tips

  1. Try this with orange flower water as a variation on the rosewater.

  2. 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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