Almond pastry tartlet with raspberries

Ingredients

For 1 serving

• Almond flour20 g
• Rice flour10 g
• Butter4 g
• Honey8 g
• Raspberries60 g
• Nonfat Greek yogurt30 g

Contains: lactose, nuts,

In season: June – September

Method

1. Preheat a conventional oven to 170 °C and take the butter out of the fridge to soften.
2. In a bowl mix the almond flour and rice flour, add the soft butter and honey and work with a fork until the mixture clumps like wet sand.
3. Press it with your fingers over the base and sides of a tartlet tin in an even layer about 4 mm thick.
4. Bake for 12–15 minutes, until golden, and let it cool completely in the tin.
5. Spread the Greek yoghurt over the base of the cooled case; gently rinse and dry the raspberries.
6. Cover with the raspberries and serve straight away.