Vegan Raspberry Tartlets

Ingredients

• 150 g delicate rolled oats
• 100 g spelt flour type 1050
• 90 g firm coconut oil
• 2.5 tbsp rice syrup
• 375 g soy yogurt
• 0.5 Vanilla bean
• a pinch of organic lemon zest
• 1 sprig mint
• 75 g raspberries

Instructions

1. 1.

   Combine rolled oats and spelt flour in a bowl, add coconut oil and 1.5 tbsp rice syrup, and quickly work everything into crumbs with your hands. If necessary, add 1-2 tbsp cold water so that the shortcrust pastry is not too dry. Line 6 tartlet molds with the dough, prick the bottoms several times with a fork, and bake in a preheated oven at 180 °C (fan: 160 °C; gas mark 3) for 7-10 minutes.

2. 2.

   In the meantime, mix soy yogurt with 1 tbsp rice syrup. Halve the vanilla bean lengthwise, scrape out the pulp, and add it to the soy yogurt. Also add the lemon zest and stir the quark mixture smooth.

3. 3.

   Remove the tartlets from the oven and let them cool for 5 minutes. Wash the mint, shake it dry, and pluck the leaves. Spread the quark on the tartlets, decorate with mint and raspberries, and serve.