Strawberry and elderflower tarts by Pippa Middleton, featured in Heartfelt book

Berry and elderflower tarts

Category: Dessert | Serves: 2

Prep time: 10 minutes | Cooking time: 10 minutes


3 sheets filo pastry

1 tbsp sunflower oil, or melted sunflower spread

1 tsp elderflower cordial

50g 0% fat Greek yoghurt

150g strawberries, hulled, or mix of seasonal berries

1 tbsp redcurrant jelly (30g)

Fresh mint to garnish


  1. Preheat the oven to 190°C/gas mark 5. Lightly grease 2×12 cm loose-bottomed flan tins. Cut each filo sheet in half and trim tomake 6×16 cm squares.
  2. Brush a square with a little of the oil. Oil a second sheet and place on the first with the points at an angle, like petals.
  3. Repeat with the third sheet and press well into the tin. Repeat with the remaining tin and filo pastry.
  4. Bake for 10 minutes or until browned and crisp. If the points are browning too quickly, cover lightly with foil.
  5. When cool, carefully remove the pastry cases from the tins and place each onto a serving plate.
  6. Stir the elderflower cordial into the yoghurt, then spoon into the pastry cases.
  7. Slice the strawberries (or berries), leaving any small ones whole, and arrange on top.
  8. Melt the redcurrant jelly in a small saucepan with a teaspoon of cold water.
  9. Brush over the strawberries until generously coated.
  10. Garnish with mint before serving.

Strawberry and elderflower tarts by Pippa Middleton, featured in Heartfelt book

Pippa says:

“The light and fragrant flavour of elderflower always reminds me of British summertime, especially when combined with seasonal berries.

Filo pastry has an impressive finish and crunchy crust, while being lower in fat and saturated fat than shortcrust, puff or flaky pastry.

“Ensure you fill the pastry just before serving, otherwise the fruit can make the base go soggy.”


Nutritional information

Nutritional information for elderflower and berry tarts