Raspberry tart
A special kind of raspberry tart. Fruity and red, just as it should be. Flavored with cocoa in the dough. The fruity tartness of the raspberries leaves nothing to be desired.
Ingredients
For the dough
- 250 g almond drink or other plant-based drink
- 30 g spelt semolina
- 200 g whole spelt flour
- 1 tsp baking powder
- 80 g date flour
- 2 tbsp almond drink extra
- 10 g starch flour
- 10 g cocoa powder
For the topping
- 300 g frozen raspberries
- 250 ml water
- 1 half a vanilla pod
- 60 g date flour
- 20 g starch flour
- 10 g Agar Agar
Instructions
For the dough
- Boil 250 ml almond drink with 30 g spelt semolina to make a porridge and then leave to cool.
- Mix the flour, baking powder, date flour, cornflour and cocoa with the semolina porridge. If necessary, add 2 tablespoons of almond drink. Knead into a dough. Line a fruit cake tin or tart tin with baking paper and press the dough into it.
- Bake in a preheated oven at 180 degrees Celsius top/bottom heat for 20 - 25 minutes. Then remove and leave to cool.
For the topping
- Bring the raspberries to the boil with 250 ml water, the vanilla pod and the date flour and simmer gently until everything is soft.
- Mix the cornflour with a little cold water in a cup until smooth.
- Add to the hot mixture and stir. Also stir in the agar agar. Keep stirring well and simmer everything together until it thickens.
- Then pass the raspberry mixture through a sieve. Leave to cool for approx. 30 minutes.
- When the mixture has cooled slightly, spread it all over the cake base.
- Chill the cake for at least 3 hours before cutting.
Notes
