Berry-Buttermilk Tarts -

Berry-Buttermilk Tarts

Ingredients

FOR 6 TARTS:

FOR THE PASTRY:

1 cup (250 ml/125 g) coarsely ground whole wheat flour
⅓ cup (75 ml/65 g) cold margarine
1 small egg yolk
1 tbsp (15 ml) icing (confectioner's) sugar

FOR THE FILLING:

1 (¼ oz/7 g/1 tbsp) envelope unflavored gelatin
Zest and juice of ½ lemon
1 cup (250 ml/250 g) buttermilk
Liquid sweetener
Vanilla

FOR THE TOPPING:

½ (¼ oz/7 g/1 tbsp) envelopes unflavored gelatin
½ cup (125 ml) unsweetened berry or apple juice
1½ cups (375 ml/200 g) mixed berries
¼ cup (50 ml/20 g) chopped pistachios

Method

Combine flour, margarine, egg yolk and icing sugar. Knead until smooth. Wrap in plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 350°F (180°C). Divide the dough into 6 balls of equal size. Roll each into a circle between layers of plastic wrap. Press into a 4-inch (10 cm) tart mold and bake for 15 minutes, until golden. Cool on a wire rack.

Pour 1 envelope gelatin over 2 tbsp (30 ml) water and let sit for 1 minute. Combine the lemon zest and juice with the buttermilk and a few dashes of sweetener and vanilla. Add 2 tbsp (30 ml) boiling water to the gelatin and stir to dissolve. Stir into the buttermilk. Carefully remove the pastry from the molds. Wash the molds, rinse in cold water and pour in the buttermilk mixture. Refrigerate immediately and leave until set.

Soak ½ envelope gelatin in 2 tbsp (30 ml) cold water. Combine with ½ the fruit juice in a pan and bring to a boil. Add remaining fruit juice. Refrigerate, but don't allow to set completely. Unmold buttermilk jelly and place in the pastry shells. Sprinkle with pistachio nuts and arrange berries on top. Carefully pour on the partly gelled fruit juice. Refrigerate until set.

TIP:- These tarts may be best for experienced bakers-this pastry can be tricky to make.

Per serving:- approx. 229 calories 7 g protein, 12 g fat, 22 g carbohydrates

Related food category:

• Cakes and Sweet Baked Goods