for 8 pieces

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

Crème

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

Topping

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

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.

Show complete recipe