Hermesetas

Storage instructions

Store in a cool, dry place

Directions

Raspberry Tartlets. Makes 6 tartlets. Shortcrust pastry: 100 g plain flour. 50 g ground almonds. 2 tbsp Hermesetas Sweetener. 1 pinch salt. 80 g butter (cold), cut in pieces. 1/2 lemon, zested. 1 egg, beaten. 1 tbsp water. Cream filling: 200 g plain yoghurt. 100 g sour cream. 1/2 tsp vanilla extract. 2 level tbsp Hermesetas Sweetener. 1/2 lemon, zested. 300 g raspberries for topping. Preparation: To make the dough, quickly knead together all the ingredients including the water. Wrap the dough in cling film and chill for at least 1 hour. Roll out the dough to a thickness of 3 mm, cut out 6 circles and put them in greased and floured tartlet moulds; pierce the pastry with a fork. Bake blind in an preheated oven at 180C for about 15 minutes. Remove weights and bake for a further 5-8 minutes. Leave the pastry cases to cool. For the cream filling, stir together the ingredients up to and including the lemon zest, pour into the tartlet cases and top with raspberries.