Almond Tarts with Berries

Total time: 1hr 33m
Preparation Time: 45m

For 8 pieces

Nutritional Information

Contains 511 Kcal, 9g Protein, 37g Carbohydrates, 34g Fat


  • Dough
  • 200 g wholemeal spelt flour
  • 2 tbsp. flaxseed
  • 100 g sugar
  • 120 g butter, cold, cut into pieces
  • 1 pinch salt
  • 1 eggs, whisked
  • Topping
  • 2 EL sugar
  • 80 g almond paste oder gemahlene, geschälte Mandeln
  • 180 g Greek yogurt
  • 2 dl double cream
  • Belag
  • 200 g raspberries
  • 4 strawberries, halbiert
  • 120 g blackberries
  • 100 g red currants
  • Utensils
  • Für 8 kleine Tartelette-Förmchen von je ca. 10 cm Ø, gefettet

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  • 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, and mix quickly to create a soft dough – do not knead. Flatten the dough, cover and leave to 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 Ø), place into the wells of the prepared tins. Prick the dough base firmly with a fork. Blind bake for approx. 18 mins. in the lower 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.
  • Cream

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

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

    Creme in die Törtliböden verteilen, mit den Beeren belegen, mit Puderzucker bestäuben.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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