Fruit Tartelettes

Ingredients

Yields 6 tartelettes

Pie crust:
100 g all-purpose flour
25 g almonds, ground
2 Tbs Hermesetas Granulated Sweetener
a few drops bitter-almond extract
50 g butter, chilled and cut into cubes
1 egg yolk
1 to 2 Tbs water

Filling:
500 g raspberries
(fresh or frozen)
5 Tbs Hermesetas Granulated Sweetener or
1 ½ Tsp liquid Hermesetas
2 Tsp cornstarch
350 g fresh mixed berries

Preparation

Place flour, almonds, Hermesetas, almond extract and butter in a bowl. Rub the flour and the fat rapidly between the tips of your fingers into flakes. Add egg yolk and water and work quickly into a dough. Set aside for 30 minutes.

Butter 6 small pastry molds. Roll out the dough thinly and line the molds. Prick with a fork. Preheat oven to 180ºC and bake the pastry shells for 12 to 15 minutes.

Press the raspberries through a strainer into a pan. Add Hermesetas and cornstarch. Blend and bring to a boil stirring continuously. Remove from heat and let cool. Before serving blend the berries with the raspberry mixture.
Fill the tartelettes and serve without delay.

	kJ	kcal	Carbohyd.g	Fat
Recipe	6'018	1'443	162.0	71.0
Portion	1'003	241	27.0	11.8