Buckwheat protein berry tartlet

Ingredients

For 1 serving

• Buckwheat flour20 g
• Rice flour8 g
• Pea protein powder20 g
• Coconut oil6 g
• Maple syrup10 g
• Pea milk15 ml
• Raspberries50 g
• Blackberries40 g

In season: June – August

Method

1. Preheat the oven to 180 °C (conventional); if the coconut oil is solid, soften it for a few seconds over a bain-marie.
2. In a bowl knead the buckwheat flour, rice flour, pea protein, coconut oil, maple syrup and pea milk into a soft, firm pastry.
3. Press it with your fingers into a tart tin of about 10–12 cm, raising a small rim, and prick the base with a fork so it doesn't puff up.
4. Blind-bake at 180 °C for 15 minutes, until the shell is dry and golden at the edges; let it cool for at least 10 minutes so it turns crumbly.
5. Gently rinse and dry the raspberries and blackberries and fill the tart.