Almond tarts with berries

Almond tarts with berries

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


8 pieces


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

Pastry dough

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


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


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


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.


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


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

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