Caramel, Plum, Elderflower and Honeycomb Tarts with an Almond Pastry


Almond pastry

250g butter softened 

150g castor sugar

1 egg yolk

70g ground almonds

250g plain flour

Caramel

1/2 can sweetened condensed milk

1 Tbsp golden syrup

2 tbsp firmly packed soft brown sugar

40g butter

Plum and Elderflower Jelly

1/3 cup plum syrup (reserved from the canned black doris plums)

1/3 cup elderflower cordial

1 tbsp sugar

1 tbsp lemon juice

1 tbsp gelatin

Honeycomb

100g castor sugar

25ml honey

25ml water

1/2 tbsp goden syrup

1/2 tsp baking soda

Pre-heat oven to 180c. 

Cream together butter and sugar until pale and fluffy. Add the egg yolk and beat until combined. Add the flour and ground almond and mix until combined. Press into a ball and place in the fridge for 10 minutes. Take a ball of the dough, about 3 tablespoons worth, and press into and up the sides of a non-stick cupcake pan, repeating until you have lined 6. Place a cupcake liner on the inside of each pastry case and fill with baking beans. Place in the pre-heated oven and bake for 15 minutes. Remove cupcake liners and baking beans. 

In a small sauce pan, place all the caramel ingredients and heat until everything is melted. Divide between the pastry cases and place back into the oven for a further 15 or until the pastry and caramel is golden brown. Leave to cool in the tins for about 20 minutes. Place a cooling rack on top of the cupcake tin and flip it around gently so that all the tarts come out. Leave to further cool. 

For the jelly, place the plum syrup, elderflower cordial, sugar and lemon juice in a saucepan and heat until it comes to the boil. Add the gelatin and stir until dissolved. Simmer for 1 more minute. Remove from the heat and leave to cool for about 2 minutes, then divide evenly on the top of each cooled tart. Place in the fridge for bout 1 hour until set. 

For the honeycomb, grease and line a baking tray with greaseproof paper. Place the sugar, honey, vanilla, water and golden syrup into a pan and boil until temperature reaches 160C (use a sugar thermometer to check this) – it should be a light caramel colour. Take it off the heat and quickly whisk in the bicarbonate of soda then pour onto the baking tray. Set the honeycomb aside to cool then break into pieces. Sprinkle on top of the chilled tarts and decorate with edible flowers. 

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