Little Lemon almond tarts
Here you go a yummy recipe for a delicious, joyful and healthy sweets! We don’t use butter, eggs or refined flours, just extra virgin olive oil, spelt and almond flours and a little whole can sugar. And finally, why not to spread on these cute tarts some chopped chocolate, better if dark, of Easter eggs?
100 g of semi whole grain spelt flour
Half a teaspoon of yeast for cakes
50 g of almond flour
1 tablespoon of cornstarch
40 g of whole cane sugar
1/2 teaspoon of vanilla powder
1 teaspoon of agar agar
Extra virgin olive oil
30 g of chopped dried fruits (cashew nuts, Brazil nuts, hazelnuts)
Dark Chocolate drops
Raspberries (you can use also frozen berries)
In a bowl mix the spelt flour, half of the quantity of almond flour, half of the quantity of sugar, vanilla and the yeast. Add two tablespoons of extra virgin oil and apple juice as much as is needed to obtain a soft dough. Put the dough in a bowl and cover with a plastic wrap, keep in the fridge for half an hour. After this time roll out the dough and obtain discs that you will use to cover four little tart molds. Dock the pie crust and bake in the oven at 180° for ten minutes. In the meantime squeeze the lemon and pour the juice in a small pot, add the grated lemon peel and a glass of water. Add the agar agar according to the indications reported on the pack, the rest of sugar, the cornstarch and the almond flour, stir well. Cook and bring to the boiling point, let it simmer for a few minutes. Put this cream on the tarts and let cold down. Decorate with chocolate drops, dried fruits and raspberries.