I made these for greeting my folks when they came over from the airport to visit us for the holidays. The combination between elder-flower, white rum and creamy mascarpone makes a lovely filling, delicately floral, that pairs the almonds in the crunchy base and the strongly flavored fresh raspberries like a match made in heaven :). You should try them as soon as possible, especially if you like elder-flower-based sweets (like syrups and jams).
Recipe adapted from Helene Dujardin, via Catalina.
Last year: Salmon Smorebrod (Danish sandwhich), Upside-down banana cake with raisins and walnuts and Chinese-style pork sesame balls.
For the base:
- 250 g all-purpose flour
- 50 g almond flour (ground almonds)
- 150 g butter
- 40 g powder sugar
- 9-10 mint leaves
- 3-4 tablespoons cold milk
- a sprinkle of salt
- 250 g mascarpone cheese
- 80 g powder sugar
- 80 ml elder-flower syrup
- 30 ml white rum
- juice and zest from 1 lemon
- a few tablespoons elder-flower jam (our was elder-flower + orange)
- 150-200 g fresh raspberries
First mix the flour, almond meal and powder sugar in a bowl:
Put the resulting powder in the food processor and add the leaves and the butter, cut into cubes:
Blend until the mixture is even and resembles breadcrumbs. Add the milk and salt and blend some more. The dough is ready:
Roll it thinly and put it into the mini-tart shells, or just press it down into them skipping the rolling. Still, try to touch it as little as possible to preserve its texture.
Put them in the fridge to chill for a half an hour or so. Meanwhile prepare the cream. Put the mascarpone in a bowl and get the jam, rum and syrup:
Mix the rum and the syrup into the mascarpone, then the powder sugar (maybe with a little extra if you want a thicker consistency):
You can also add 1-2 tablespoons of jam if you want. Anyway, when the cream is ready, put it in the fridge (and let it harden there for at least 30-40 minutes) and get out the pastry shells. Preheat oven to 180 degrees C. Fill the shells with dry beans or rice or pie weights.
Bake for 15-20 minutes. Take out and allow to cool. Remove the weights. When you're ready to serve the tartelettes, put a little elder-flower jam on the base of each one, then top with a generous layer of white cream, and then with fresh raspberries. They're done, dig in! :)