Raspberry spelt tarts

Raspberry spelt tarts

Total: 1 hr 30 min. | Active: 45 min.
vegetarian
Nutritional value / piece: 302 kcal
, Fat: 15 g
, Carbohydrate: 33 g
, Protein: 5 g

These little raspberry tarts are proof that pink is the colour of the moment. If you don't believe us, then you better try them for yourself!

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@bettybossi.ch

Pastry dough

200 g spelt flour
80 g sugar
1 organic lemon, use grated zest, set aside juice
1 pinch salt
120 g butter, cold, cut into pieces
1 egg, beaten

Raspberry puree filling

500 g raspberries
2 ½ dl cranberry juice
¾ tsp agar-agar (morga) (Morga; approx. 3 g)

To prepare the tarts

1 dl full cream
100 g raspberries
1 tbsp unsalted, shelled pistachios, roughly chopped
some peppermint leaves
icing sugar to dust
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Utensils

8 mini tart tins (each approx. 10 cm in diameter), greased

How it's done

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Pastry dough

Mix the flour, sugar, lemon zest 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.

Raspberry puree filling

Purée the raspberries with the cranberry juice, press through a sieve into a pan. Stir in the agar-agar using a wire whip, bring to the boil while still stirring, boil fast for approx. 2 mins, stirring constantly. Remove the pan from the heat, stir in the reserved lemon juice, allow to cool a little, then refrigerate.

To roll out the pastry

On a lightly floured surface, roll out the pastry to approx. 4 mm thick. Cut out circles (each approx. 12 cm in diameter), place in the prepared tins. Prick the pastry bases firmly with a fork.

To blind bake

Approx. 15 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, allow to cool a little, remove from the tins and leave to cool on a rack.

To prepare the tarts

Stir the raspberry puree until smooth, pour into the tart bases. Whip the cream until stiff, spoon into a piping bag with a smooth nozzle (approx. 6 mm in diameter). Pipe the cream on top of the raspberry puree, garnish with raspberries, pistachios and peppermint, dust with icing sugar.

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