Elderflower scented custard tarts
Ingredients:
200g plain flour
100g unsalted butter, cubed
pinch of salt
4 tbsp Belvoir Elderflower cordial
For the filling:
250ml whole milk
100ml double cream
100ml Belvoir Elderflower Cordial
2 large eggs
2 large egg yolks
freshly grated nutmeg
Method:
Make the pastry: place the flour, butter and salt in a food processor and blitz until it looks like breadcrumbs. Alternatively, place the dry ingredients n a bowl and run in the butter using your fingertips.
Add the cordial to the pastry crumb mix and blitz in a processor or stir in with a knife, until the mixture comes together and forms a ball. Wrap and chill for 20 mins.
Meanwhile for the filling: place everything in a large jug, except the nutmeg. Use a stick blender or balloon whisk to beat everything together until smooth. Set aside.
Preheat the oven to 200oC/Fan 180oC/Gas Mark 6. Roll out the pastry on a lightly floured surface until 3mm thick. Use to line flan tin, carefully pushing the pastry into the base and sides of the tin. Trim the edges and lightly prick the base with a fork.
Place the flan tin on a baking sheet, line with crumpled baking parchment and fill with baking beans. Bake for 15mins, then remove the baking beans and bake for a further 5 mins until the base is pale golden.
Basil Mayo