Raspberry Spelt Tarts

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

For 8 pieces



Nutritional Information

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


  • Dough
  • 80 g sugar
  • 200 g spelt flour
  • 1 organic lemons, abgeriebene Schale, Saft beiseite gestellt
  • 1 pinch salt
  • 1 eggs, whisked
  • 120 g butter, cold, cut into pieces
  • Cream
  • 500 g raspberries
  • 2.5 dl cranberry juice
  • 0.75 tsp. hazelnut brittle (Morga; ca. 3 g)
  • Making the tarts
  • 1 dl full fat cream
  • 100 g raspberries
  • icing sugar to dust
  • 1 tbsp. unsalted, shelled pistachios, coarsely chopped
  • some peppermint leaves
  • Utensils
  • Für 8 Backbleche von je ca. 10 cm Ø, gefettet

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  • 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.
  • Cream

    Purée the raspberries with the cranberry juice, press through a sieve into a pan. Whisk in the agar-agar, continue to whisk and bring to the boil, boil fast for approx. 2 mins, stirring continuously, remove the pan from the heat, stir in the remaining lemon juice, allow to cool, then chill.
  • Roll out the dough

    On a floured work surface, roll out the dough to a thickness of approx. 4 mm. Cut out circles each approx. 12 cm in diameter, place on the prepared trays. Prick the dough bases firmly with a fork.
  • Blind Baking

    Bake for 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 trays and leave to cool on a rack.
  • Making the tarts

    Mix the raspberry creme until smooth, and distribute into the tart bases. Whip the cream until stiff, spoon into a piping bag with a smooth nozzle (approx. 6 mm Ø). Pipe the cream onto the raspberry creme, garnish with raspberries, pistachios and peppermint, and dust with icing sugar.

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