Strawberry and elderflower tart

This is one of the quickest, simplest no bake puddings ever to make and I am sure it it will become a family favourite. Some time back I showed how to make a gingerbread raspberry and orange tart ( with port wine jelly), well this is the original version that I learned to make from my Auntie Doreen when I was fourteen. There are so many variations that You might like to try but this recipe is with strawberries as I have my own in the garden.

​Variations:
Raspberry ,add 1 raspberry jelly
Raspberry and orange, 1 raspberry jelly and add 140 ml freshly squeezed orange juice and a tin of mandarin oranges
Mandarin orange , add 1 orange jelly and 2 tins mandarin oranges
Strawberry, add 120 ml cold water and 20 ml strawberry liqueur 

Be creative develop your own with either fresh or tinned fruits.


What you will need
A round shallow 23 cm  loose bottom cake tin or a similar shallow ceramic or Pyrex dish that has been greased with butter.A stand mixer with a whisk attachment or a hand held electric mixer for beating the cream.A cake lifter for transferring the tart from the tin to a serving plate.


Preparation 
Base - 10 minutes and 40 minutes to 1 hour  chilling time.
Assembly- 10 minutes and 3 hours or overnight for the jelly to set. 
Chantilly cream - 10 minutes 


Ingredients
For the jelly 
1 x 5oz pack of strawberry jelly 
285 ml boiling water 
140 ml elderflower cordial 
1 tablespoon elderflower liqueur ( optional) 

Biscuit base
250g crushed digestive biscuits 
120g unsalted butter, melted

Filling 
200g fresh strawberries 

Chantilly Cream
250 ml double cream
1 tablespoon dried milk powder
1 heaped tablespoon icing sugar
3 tablespoons elderflower cordial ( or half cordial and half elderflower liqueur)


Method
If you wish you can make this ahead of time and keep it in the fridge

Tip-place the whisk attachment or beaters for your mixer in the fridge to chill until needing to make the cream.


To make the base 
1. Butter a 23cm loose-bottomed tin . Put the biscuits in a plastic food bag and crush to crumbs using a rolling pin,you can blitz them in a food processor if you wish.
2. Place the butter in a microwaveable bowl and cover with a plate so the butter doesn’t spit and mess up your oven then microwave for 2 minutes on medium or until the butter is melted. 
3. Transfer the crumbs to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base and up the sides to create an even layer about 1-2 cm thick, to ensure that the base is firm and flat use the base from a slightly smaller loose bottom tin and press this on to the biscuit base to firm and flatten.
4. Chill in the fridge for 40-50 minutes to set firmly.
5. Make up the jelly by cutting it up into cubes and placing them in a bowl, add 280 ml boiling water to the jelly and stir until the jelly is dissolved then add the elderflower cordial set aside until cold.
6. Remove the base from the fridge.
7. Cut the strawberries in half lengthwise then lay the strawberries on the biscuit base and then gently spoon the cooled jelly over the strawberries Return to the fridge to chill, about 3 hour or overnight if you are making the day before required.If you are leaving overnight cover the tart with cling film.

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8. Whilst the tart is chilling make the Chantilly cream 

9. Place the cream and the powdered milk in a bowl and stir, allow to stand fo 2 to dissolve the milk.

10. Add the icing sugar and beat the mixture until soft peaks are formed, add the elderflower cordial and liqueur if using and beat a little more until firm peaks are formed. Set aside in the fridge until needed.

To serve the tart remove it from the tin, place the base on top of a can, then gradually pull the sides of the tin down. Using a cake slider slide the tart onto a serving plate, removing the base if you can if not serve on the base.

At this point you may place the cream in a pretty bowl and add a generous spoonful of cream onto a slice of the tart or fill a disposable piping bag with a Wilton 2D nozzle/tip and pipe swirls around the tart.If you don’t wish to make the Chantilly cream offer a jug of pouring cream. 


This tart is best eaten within a day or two but there has never been a problem with leftovers.
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If you are vegetarian or vegan the butter can be replaced with a vegan variety and there are jellies suitable for vegans too. Instead of Chantilly cream you may wish to add a scoop of ice cream or pouring cream ( vegan varieties are available) ​