Serves: 9 mini tartlets
100g Heba Pap
2 tbsp coconut flour
100g butter, softened
Pinch of salt
4-6 tbsp erythritol/xylitol
400g frozen raspberries
4 tbsp water
4 tbsp chia seeds
9 Brie cheese slices
3 tbsp walnuts/pistachios, chopped
For the crust preheat the oven to 180’C and grease a mini tartlet pan with butter or coconut oil.
Combine ingredients for HEBA crust in a bowl and mix until well combined.
Press dough into each individual tartlet holder and bake in the oven for about 10-15 minutes (until golden brown).
Remove the baking dish, allow to cool down for 10minutes before pressing your thumb down in the center then let it cool for about 30 minutes.
Meanwhile, start making the filling by adding the frozen raspberries in a saucepan with water over medium-high heat until all the raspberries are defrosted.
Simmer for 15-20 minutes and occasionally stir until it thickens. Remove the saucepan from the heat.
Add the chia seeds and mix until well combined. Allow to cool down and thicken.
Once the tartlets are cooled completely use a knife and scoop the crusts out of the tin by loosening one side of the crusts with the knife.
Fill each tartlet with raspberry chia jam and top with a slice of brie that you can blowtorch slightly if you’d like and chopped walnuts.
Enjoy as an appetizer or light dessert.