Teatime at Grosvenor Square

Teatime at Grosvenor Square brings you 75 tempting recipes inspired by those candy-coloured treats and opulent feasts.

Now you can create a spread of delicate finger sandwiches, captivating canapés, and bite-sized sweets scrumptious enough to impress Queen Charlotte herself! Plus, you’ll find a few recipes worthy of a Bridgerton family supper.

Roasted Vegetable Tartlets

Makes 16-20

These colourful tarts would be right at home on the Featherington tea table. You can spoon the cream cheese into the tart shells, but using a piping bag with a star tip will make for a more elegant presentation.

You Will Need

• 1 small butternut squash
• 1 small red onion
• Olive oil
• Salt and freshly ground black pepper
• 1 (8-ounce) package cream cheese, at room temperature
• 16-20 premade mini tart shells
• 1 handful fresh basil leaves, for garnish
• Chopped chives, for garnish

Method

Preheat the oven to 450°F.

Slice the squash and onion into similarly sized half-moons. Add the vegetables to a large bowl, drizzle with olive oil, and season with salt and pepper to taste. Toss them to coat, then spread them in a single layer on a baking sheet.

Bake the vegetables until tender and lightly browned, about 15 minutes.

To assemble the tartlets, spoon or pipe cream cheese into each shell, top with some of the roasted vegetables, and garnish with basil and chives.

Lemonade Tartlets

Makes 6

These bright-tasting pastries are just as refreshing as a small glass of lemonade. If you’re feeling greedy (or entitled), just take two!

You Will Need

FOR THE PASTRY

• ½ cup unsalted butter
• ¼ cup sugar
• ½ teaspoon pure vanilla extract
• 1 cup all-purpose flour
• ¼ teaspoon fine sea salt

FOR THE LEMON CURD

• 3 large eggs
• 4 large egg yolks
• 1 tablespoon grated lemon zest
• ¾ cup fresh lemon juice
• ¾ cup sugar
• ¼ teaspoon fine sea salt
• ½ cup unsalted butter, cubed
• Fresh berries, for serving (optional)

Method

To make the pastry, using a hand or stand mixer and a large bowl, cream together the butter and sugar. Mix in the vanilla, then mix in the flour and salt until well combined. Refrigerate the dough for 30 minutes.

Preheat the oven to 300°F. Remove the dough from the refrigerator and press it into six mini tart pans. Place the pans on a baking sheet and bake the tart shells until lightly golden, 10-15 minutes. Remove the shells from the oven and let them cool before removing them from the pans.

Meanwhile, to make the lemon curd, whisk together the eggs and egg yolks in a large bowl until well combined and set the bowl aside.

Add the lemon zest, juice, sugar, and salt to a medium saucepan over medium heat and cook, stirring, until the sugar dissolves. Turn off the heat and slowly whisk the mixture into the eggs, ½ cup at a time.

Pour the mixture back into the pan over low heat and continue whisking constantly until it thickens, about 5 minutes.

Remove the curd from the heat and stir in the cubed butter until well combined. Strain the curd through a fine-mesh sieve to remove the zest and put it in the refrigerator to chill for 30 minutes.

Once chilled, spoon the curd into the tart shells, top with berries (if you like), and enjoy!