For the shortcrust pastry, knead all the ingredients together except the flour, then add the flour. When the dough is ready, wrap in plastic wrap and chill in the refrigerator for 2 hours.
Then roll out the dough and spread it on the ramekins. Bake in the oven at 200 degrees for about 15 minutes.
For the crème, bring all the ingredients except the butter to the boil, stirring all the time, then mix in the butter and let the mixture cool.
For the ragout, bring all the ingredients except the cherries to the boil and thicken with a little bit of cornflour, then add the pitted cherries to the hot stock.
For the sorbet, soak the flowers in 1 liter of white wine for 24 hours, bring the elderflower wine to the boil with the sugar, water and gelatine.
For the meringue, whip the egg whites with the sugar until warm and cooled.
Form a little bit of elderflower cream in the shortcake tartlets, spread the cherry ragout evenly on top. Spread with the meringue and bake at 200 °C for about 5 minutes.
Tip: Leave the tart to stand for 2 minutes after baking and only then remove from the baking tray, otherwise it will break too quickly.
Cherry tart with meringue and elderflowers on elderflower sorbet
Our tip: Use your favorite red wine for cooking!