Raspberry spelt tarts

Total time: 1hr 30m
Preparation Time: 45m

For 8 piece



Nutritional Information

Contains 302 Kcal, 5g Protein, 33g Carbohydrates, 15g Fat


  • Pastry dough
  • 80 g sugar
  • 200 g spelt flour
  • 1 organic lemon, use grated zest, set aside juice
  • 1 pinch salt
  • 1 eggs, beaten
  • 120 g butter, cold, cut into pieces
  • Raspberry puree filling
  • 500 g raspberries
  • 2.5 dl cranberry juice
  • 0.75 tsp agar-agar (morga) (Morga; approx. 3 g)
  • To prepare the tarts
  • 1 dl full cream
  • 100 g raspberries
  • icing sugar to dust
  • 1 tbsp unsalted, shelled pistachios, roughly chopped
  • some peppermint leaf
  • Utensils
  • 8 mini tart tins (each approx. 10 cm in diameter), greased

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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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