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Wood Sorrel Tartlets

Vegetarian

These pretty little tarts bursting with the crisp, citrus freshness of wood sorrel are a doddle to make. If you use ready-made tartlet cases (ideally, with all-butter pastry), or failing that, small, buttery shortcake biscuits, there is no cooking involved. A mixture of whipped cream and cream cheese gives a rich, tangy filling that can be spooned – or, if you’re feeling fancy, piped – into the tart cases. The stems of wood sorrel leaves have an intense flavour (some say they taste like apple peel), so we use them too – but they do need to be very, very finely chopped so they can be smoothly incorporated.

Makes : 24 mini tartlets
Prep : 15 minute
Cook :
  • 50g wood sorrel (about 1 large double handful), plus some extra pretty leaves to decorate
  • 3 tablespoons icing sugar, sifted
  • 300ml double cream, well chilled
  • 100g cream cheese, well chilled
  • 24 mini tarlet cases or 24 small shortcake biscuits, all-butter for preference

Method

  1. Wash the sorrel leaves by plunging them into cold water, then drain and dry them well, either by using a salad spinner or by bundling them up in a tea towel and giving them a good shake. Pick the leaves from the stems, putting the leaves into the bowl of a food processor. Gather the stems into little bundles and chop them as finely as you can. Add the chopped stems to the food processor with the icing sugar and blitz everything together until finely blended.
  2. Add the double cream and cream cheese and process on a medium speeds in short bursts until you achieve the desired consistency – you want it to be smooth and thick enough to hold its shape. Scrape down the sides of the processor bowl between bursts and take care not to overprocess, or you will end up a grainy mixture.
  3. Spoon the filling into the tartlet cases, or fill a piping bag and pipe peaked swirls of filling into each tartlet case. Top each filled tartlet with a little sorrel leaf, and serve.

Notes

Very simple to make but with an impressive taste.

Credits

Recipe and photos by Otherwise for Wild Food UK

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