Blueberry and chocolate tartlets

Delicate, crisp tartlets filled with the intense sweetness of Fiordifrutta Wild Blueberries, fresh fruit and touches of chocolate for a refined treat.

by Sandra Bekkari

Difficoltà

Difficulty

Easy

Durata

Duration

35 min

Dosi

Servings

6

Ingredients

  • 80 g almond flour
  • 80 g wholemeal spelt flour
  • 1 egg
  • 50 ml olive oil
  • 1 tbsp Mielbio Acacia
  • 1 tbsp water
  • ½ tsp cinnamon
  • a pinch of salt
  • 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 the dough to 5 mm thick. Grease the tartlet tins (ø 10 cm) with olive oil and dust with 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 chocolate shavings. Add a few mint leaves.

Make this recipe with

Fiordifrutta Wild Blueberries 250g

€3,99

A rich and fresh fruit preparation, made with hand-picked wild blueberries.

Weight

Recipe by

Sandra Bekkari

For around 25 years, Sandra Bekkari has been guiding people towards a healthy lifestyle. In 2008 she developed the Sana method, a simple and achievable 7-step plan centred on enjoying good, natural food. Her books have sold around 600,000 copies, and with her own cooking show she taught Flanders to eat healthily and with pleasure. Today Sandra works with a network of some 30 Sana coaches, nutritionists and dietitians who successfully apply her method in their practice every day.

Go to the website of Sandra Bekkari Go to the website of Sandra Bekkari

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