Raspberry Tart

Ingredients

• 150 g spelt whole‑grain flour or spelt flour Type 1050
• 125 g ground almonds
• 100 g butter
• 75 g agave syrup
• 1 egg
• 1 pinch salt
• 1 vanilla pod
• 200 g Cream cheese
• 500 g red raspberries
• 1 tsp powdered erythritol sugar

Instructions

1. 1.

   Knead flour, almonds, butter, 50 g agave syrup, egg and salt into a smooth shortcrust dough. Wrap in cling film and chill for about 30 minutes.

2. 2.

   Roll the dough on a floured surface slightly larger than the pan, line the pan and lift up a rim. Prick the base with a fork several times. Bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 20 minutes. Remove and let cool.

3. 3.

   Slice the vanilla pod lengthwise and scrape out the seeds. Mix the vanilla seeds, cream cheese and remaining agave syrup. Spread this mixture over the cooled base.

4. 4.

   Wash the raspberries, pat dry and gently separate the stems with a fork. Distribute them over the cream layer. Dust with powdered erythritol sugar.