For the short pastry, quickly knead all the ingredients together, wrap in cling film and rest in the refrigerator for at least half an hour. Roll out 2 mm thin and cut out with tartlet rings. Prick each base a few times with a fork and bake in a heated oven at 200 °C for 10 minutes. Repeatedly place the baked shortcrust pastry bottoms into the tartlet rings.
For the custard mix sugar, vanilla pudding powder, grated orange peel, salt and egg with a whisk until smooth. The mixture should not have any bubbles. Fold in sour cream or crème fraiche with a rubber scraper.
For the cooked down elderberries, caramelize sugar and deglaze with elderberry juice, sparkling wine or elderflower stock, juice and zest of lemon and orange. Add Krem de Cassis, gin and cinnamon stick and boil everything together to 1 /3. Add elderberries, bubble once and fill into sterile preserving jars.
Deglaze with rum and seal. If necessary, you can subsequently thicken the berries with a little cornstarch (maizena) before eating.
For the elderflower stock, melt sugar and brown lightly.
Add the remaining ingredients, except the elderflowers, and simmer on low heat for five minutes, cool to room temperature, transfer to a glass jar, then add the elderflowers and steep in the sun for at least a day.
Tartlet construction: place the tartlet rings around the baked shortcrust pastry bases. The schma