Raspberry spelt tarts
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Cooking tools:
- Piping bag
- Tart pan
- Rolling pin
- Cookie cutter
- Fine-mesh sieve
- Blender
- Cooling rack
- Saucepan
- Stove
- Whisk
- Mixing bowl
- Fork
- Oven
- Refrigerator
- Plastic wrap
Ingredients
- 200 g spelt flour
- 80 g sugar
- 1 organic lemon
- 1 pinch salt
- 120 g butter
- 1 egg
- 600 g raspberries
- 2 ½ dl cranberry juice
- ¾ tsp agar-agar (Betty Bossi)
- 1 dl full cream
- 1 tbsp unsalted, shelled pistachios
- some peppermint leaf
- icing sugar
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