Looking for a dessert that's dressed to impress? Try these easy low FODMAP raspberry tartlets!
Combine water and salt in a small bowl and place them in the freezer for 10 minutes.
Cut the butter and flour together in a large bowl with a pastry cutter, two knives, or your fingers until they turn into small crumbs. Then, take the water from the freezer and add half of it to the pastry. Mix it together quickly with a wooden spoon or your hands. Then, sprinkle the remaining water on the pastry in small batches until it forms a dough. Form the dough into a log, cover it with plastic wrap, and refrigerate it for 60 minutes.
Preheat your oven to 350 degrees and line a tray with parchment paper. Set aside.
Remove the pastry dough from the fridge and cut it into 8 equally sized portions. On a lightly floured surface, roll each portion into a thin circle.
In a small bowl, combine the soft butter, sugar, crushed almonds, egg and raspberries. Spread on each pastry round, leaving a small strip around the edge for the crust. Then, gently fold the edges upward to create the crust.
In another small bowl, combine the egg yolk and whipping cream. Then, gently brush the outside edges of the tart and sprinkle with sugar. Bake for 30 minutes.
Brought to you by The FODMAP Formula - www.fodmapformula.com