Raspberry Tartlets
Serves: 24
Prep: 20 Minutes
Cook/Chill: 50 Minutes
Ingredients
165 g Buckwheat Flour (1 cup + 1 tbsp)
2.5 tablespoon Natvia
Pinch of Salt
90 g Unsalted Butter, cut into cubes (3/4 cup)
1 Egg Yolk
1 tablespoon Cold Water
120 g Natvia Raspberry Fruit Spread
Method
- Preheat the oven to 170C (fan-forced). Grease a muffin or individual tart tin.
- In a food processor combine the buckwheat flour, Natvia, salt and butter. Pulse until it resembles breadcrumbs. Add the egg yolk and the cold water, pulse again until the mixture forms a ball
- Mould the dough into a disk, wrap with cling film and place in the fridge for 30 minutes to rest.
- Once rested, roll the pastry out using a rolling pin. Using a round cookie cutter cut 24 circles big enough to line your prepared tin.
- Spoon ¾ of a teaspoon of the raspberry fruit spread into each tart shell
- Bake for 15-18 minutes or until the pastry is golden. Leave to cool in the tin for 5 minutes before transferring to a wire rack to cool completely
- Tips: Store in a sealed container for up to a week
- For this recipe we used a 5cm round cutter
| Carbs | Pro | Fats | Energy KJ | Calories | Serving size |
| 4.6 | 1g | 3.5g | 236kj | 56 | 17g |
