Summer berry shortbread tarts with rose cream
- June 2010
- Makes 15 tarts
- 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.
- 22.3g (12.4g saturated)
- 21.5g (2.5g sugar)
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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