Egg-Free and Butter-Free
A shortcrust pastry, a bit of raspberry jelly, and a few fresh raspberries to treat yourself to crunchy and light tartlets. In France, raspberry harvest ranges from June to September depending on the different varieties. ❤️
Prep Time : 15 min
Bake Time : 20 min
Ingredients
For the pastry
- 1 cup ~ (4 oz) 110 g all-purpose flour
- ½ cup ~ 40 g (1.4 oz) almond powder
- ¼ cup ~ 50 ml (1.7 fl oz) grape seed oil
- ¼ cup ~2.1 oz (60 g) plain blended yogurt
- ½ level teaspoon baking powder
For the filling
- 3.5 oz ~ ¼ LB ~ (100 g) raspberries
- Raspberry jelly
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
- In a bowl, mix together the yogurt, oil, and baking powder. Add the almond powder and all-purpose flour.
Knead the ingredients quickly until they form a dough ball. - Take a small portion of the dough, flatten it with the palms of your hands, and place it in a tartlet mold, preferably silicone. Press firmly inside to make the dough adhere to the mold.
- Add a teaspoon of raspberry jelly to the bottom of each tartlet.
- Bake in the preheated oven at 350 degrees Fahrenheit (180 degrees Celsius) on the second rack for 20 minutes (for a convection oven).
- Remove the tartlets from the oven as soon as they are done and delicately arrange the raspberries on top.
- Dust with powdered sugar just before serving.
Enjoy your raspberry mini tartlets!
Gisou’s tips and tricks
- The indicated ingredient quantities yield approximately 9 tartlets, each with a diameter of about 6 cm (2.4 inches).
- This dough does not require resting time, saving you time when making this recipe.
- Raspberries are very delicate and don’t withstand heat well. Therefore, do not place them on the tartlets before baking!
- Raspberries are among the lowest-calorie fruits, containing only 38 kcal per 100 g (3.5 oz).
Raspberry Mini Tartlets
