Almond tarts with berries

Almond tarts with berries

Total: 1 hr 33 Min. | Active: 45 Min.
vegetarian
Nutritional value / piece: 511 kcal
, Fat: 34 g
, Carbohydrate: 37 g
, Protein: 9 g

Ingredients

8 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Pastry dough

200g wholemeal spelt flour
2tbsp linseed
100g sugar
1pinch salt
120g butter, cold, cut into pieces
1 egg, beaten

Crème

2dl double cream
180g plain greek yoghurt
80g Karma Mandelmus weiss or blanched ground almonds
2tbsp sugar

Topping

4 strawberries, halved
200g raspberries
120g blackberries
100g red currants
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Utensils

For 8 small tins approx. 10 cm in diameter, greased

How it's done

Pastry dough

Mix the flour, linseed, sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg, mix quickly to form a soft dough – do not knead. Flatten the dough, cover and chill for approx. 30 mins.

On a surface lightly dusted with flour, roll out the dough to approx. 4 mm thick, cut out circles (each approx.12 cm diameter), place into the prepared tins. Prick the dough base firmly with a fork.

Bake

Blind bake for approx. 18 mins. in the bottom half of an oven preheated to 200°C. Remove from the oven, allow to cool a little, remove the tart bases from the tins and leave to cool on a rack.

Crème

Mix the cream with all the ingredients up to and including the sugar.

Topping

Divide the crème among the tart bases, top with berries and dust with icing sugar.

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