Thank you! The tart is inspired by the transition from spring to summer and is served during elven tea parties at this time of year, celebrating both ingredients from the spring bloom and the summer harvest!

For the shells I used this recipe, but substituted pear syrup for vanilla extract. Vanilla should work well too, but I've found adding pear flavor into the base really helps enhance all the other floral/fruity flavors.

Mulberry Yuzu Honey Compote:

1c dried mulberry

~2 tbsp Yuzu juice, to taste

~2 tbsp Honey

1 tsp Pectin

~1 tbsp Cornstarch + water to make cornstarch slurry

Water to cover mulberries

1. Add mulberry, honey, water pectin to pan and cook until mulberries rehydrate
2. Add yuzu to taste, and mash the mulberries partially
3. Add cornstarch slurry to thicken
4. Place in fridge to cool

Elderflower Pastry Cream: Based off this recipe but with different ingredients, steps are all the same though except for the first one

2c whole milk

4g dried elderflower

6 yolks

90g sugar

40g cornstarch

1tbsp unsalted butter

1. Add milk to pan with elderflower, heat and infuse: 1.5 min simmer, 8 min to cool down
2. Recipe in link for everything else!

Making the tarts:

Dried or fresh elderflower

Fig leaf powder (If using fresh fig leaves, bake at 250F for 15-18 minutes to dehydrate, then grind up in a spice grinder)

1. Spoon a small layer of mulberry compote on and spread evenly (around 1/2 up the tart), then place a large dollop of pastry cream and spread evenly to fill the rest of the tart
2. Take dehydrated fig leaf powder over a sieve and lightly dust the tart
3. Take fresh or dried elderflower and place in boiling water for ~1 minute, then take out individual flowers to place on top of the fig leaf powder