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Makes 24 serves because these Low Carb Raspberry Tartlets will keep you coming back to the fridge every few hours! These tartlets use the Natvia Fruit Spread for super quick yumminess.

Liked this recipe? SAVE it to your collection. You can find more sugar-free recipes like this one and moreover on our Youtube at Healthy Treats.

  • Serves: 24
  • Prep: 20 Minutes
  • Cook/Chill: 50 Minutes
Raspberry Tartlets

Makes 24 serves because these Low Carb Raspberry Tartlets will keep you coming back to the fridge every few hours! These tartlets use the Natvia Fruit Spread for super quick yumminess.

Liked this recipe? SAVE it to your collection. You can find more sugar-free recipes like this one and moreover on our Youtube at Healthy Treats.

  • Serves: 24
  • Prep: 20 Minutes
  • Cook/Chill: 50 Minutes
Metric | Imperial Measurement Conversions

INGREDIENTS

  • 165 g Buckwheat Flour (1 cup + 1 tbsp)
  • 2.5 tablespoons 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

  1. Preheat the oven to 170C (fan-forced). Grease a muffin or individual tart tin.
  2. 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
  3. Mould the dough into a disk, wrap with cling film and place in the fridge for 30 minutes to rest.
  4. 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.
  5. Spoon ¾ of a teaspoon of the raspberry fruit spread into each tart shell
  6. 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
  7. Tips: Store in a sealed container for up to a week
  8. For this recipe we used a 5cm round cutter

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