Almond tarts with berries

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

For 8 piece

Nutritional Information

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


  • Pastry dough
  • 200 g wholemeal spelt flour
  • 2 tbsp linseed
  • 100 g sugar
  • 120 g butter, cold, cut into pieces
  • 1 pinch salt
  • 1 eggs, beaten
  • Crème
  • 2 tbsp sugar
  • 80 g almond paste or blanched ground almonds
  • 180 g plain greek yoghurt
  • 2 dl double cream
  • Topping
  • 200 g raspberries
  • 4 strawberries, halved
  • 120 g blackberries
  • 100 g red currants
  • Utensils
  • For 8 small tins approx. 10 cm in diameter, greased

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  • 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.

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