Blueberry and chocolate tartlets

Ingredients

• 80 g almond flour
• 80 g wholemeal spelt flour
• 1 egg
• 50 ml olive oil
• 1 tbsp Mielbio acacia honey
• 1 tbsp water
• ½ tsp cinnamon
• A pinch of salt

Topping

• Fiordifrutta Wild Blueberries
• 150 g blueberries
• 50 g Saveurs & Nature dark chocolate
• A few mint leaves

Method

Mix all the dough ingredients and knead briefly into a ball. Wrap in cling film and chill for 30 minutes.

Roll out to 5 mm thick. Grease small tartlet tins (ø 10 cm) with olive oil and dust with a little extra wholemeal flour. Line the tins with the dough. Cover with a piece of baking paper and fill with baking beans or a weight. Bake the tartlets in a preheated oven at 185 °C for 8 minutes. Remove the paper and beans and bake for another 12 minutes, or until the pastry is lightly golden.

Remove from the oven and leave to cool completely.

Fill with a layer of Fiordifrutta Wild Blueberries, a few blueberries and some chopped chocolate.

Finish with mint leaves.