Valentine's Day Almond Pastry Tarts
Ingredients
Pastry
- 40g plain flour
- 12g butterpak spreadable
- 10g ground almonds
- 1/2 Tsp Moroccan almond extract
- Tbsp cold water
Filling
- Tbsp raspberry jam
- Tbsp morello cherry compote
- 30g erythitrol
- 20g plain flour
- 10g ground almonds
- Tsp baking powder
- 1 egg
- Moroccan almond extract
Topping
- Ruby chocolate
- Marzipan hearts
- Drizzle of double cream
Preparation
Roll out the pastry and line it in 2 greased flan tins (10cm heart tins).
Prick the base of pastry. Chill it if you have time.
Mix raspberry jam and morello cherry compote together.
Baking
Top the tart with cake mix and bake for 20 minutes at 180c.
Drizzle with Ruby chocolate.
Serve with a drizzle of double cream.
