for 8 pieces

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 (Betty Bossi) (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

How it's done

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.

Show complete recipe