Raspberry Tartlets with Lemon Yogurt - Hallontarteletter med citronyoghurt

RASPBERRY TARTLETS WITH LEMON YOGURT

Hallontarteletter med citronyoghurt

20 pastries

Pie dough:

1 cup flour

2 tablespoons sugar

1.7 oz almonds, skinned

5.3 oz butter

1 egg

Filling:

1.2 cup Turkish yogurt

grated zest from 1 lemon

8.8 oz raspberries

fresh mint

Preheat oven to 437F.

Put flour, sugar, almonds, butter and egg in a food processor and mix until you have a dough ball. Roll it out and cut in 20 pieces. Thumb them out in baking tins and put them in the fridge for 1 hour. Prick the bottom with a fork and bake in the oven for about 10 minutes. Leave to cool on a rack.

Mix yogurt and lemon zest and spoon it up in the pastry shells. Top with raspberries and decorate with mint.

Enjoy!

Bella