Glazed Strawberry Tarts with Elderflower Cream

Preheat the oven to 190°C (fan 170°C, gas mark 5).

To make the pastry, put the flour into a bowl, add the icing sugar and butter then rub in the butter with your fingertips or an electric mixer until it resembles fine crumbs.

Stir in the egg yolks then squeeze together with your fingertips to make a dough, adding a little water if needed.

Knead lightly then roll out thinly on a lightly floured surface. Cut out 10cm/4in circles using a large biscuit cutter then press circles into buttered sections of a 12 hole deep muffin tin. Prick bases with a fork and chill for 15 minutes.

Line each tart with a circle of greaseproof paper and some dried lentils or baking beans and bake blind for 10 minutes, remove paper and lentils or beans and cook for 3-4 more minutes until pale golden. Leave to cool.

Remove the pastry cases from the tin, arrange on a serving plate.

Whip the cream with the icing sugar and elderflower cordial until it forms soft swirls. Spoon into the tart cases.

Arrange the strawberries on top. Warm the redcurrant jelly in a small saucepan until melted then brush over the tarts. Serve within 30 minutes of decorating.