Summer berry shortbread tarts with rose cream

  • Portion size: Makes 15 tarts
  • Takes 30 min to make, 20 min to cook
  • Difficulty: easy

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

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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
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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.
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  5. 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.

Nutrition

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

Quick wins & tips

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

Make Ahead

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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