Strawberry Tarts

Preheat the oven (electric 180°C / circulated air 160°C). Grease and flour 6 tartlet forms (ca. 10cm diameter).

Using an electric mixer cream the egg, egg yolk, powdered sugar, and a pinch of salt until white and foamy. Add in the oil and egg-liqueur and mix well. Mix together the flour and baking powder, and fold it into the batter. Divide the batter between the prepared tart forms and bake for ca. 20 minutes. Remove the tartlets from the oven; cool briefly in the forms, before carefully removing from the forms and allowing to cool on a wire rack.

Wash, clean and cut the strawberries into pieces. Cover the tartlets with the strawberries.

Now place the elderflower syrup, lemon juice and 150 ml water in a pot and stir in the pie glaze. While stirring constantly bring the glaze to a boil, then remove the pot from the heat and allow cooling for 1 minute. Pour the glaze over the strawberry tarts and leave to cool.