When you want something special, these little raspberry tartlets are just what you need.

ingredients

Tomāti Cidacos savā sulā, mizoti 820g/480g

1 Egg

40 grami Beer white

180 grami Skimmed milk curd

120 grami Flour (I use corn flour)

30 grami Butter

8 grami Vanilla sugar

1 tējkarote Baking powder

Sweetener of your choice

Tomāti Cidacos savā sulā, mizoti 820g/480g

2 Eggs

40 grami Egg white

140 grami Natural yogurt

130 grami Raspberries

10 grami Corn starch

Sweetener, vanilla sugar

preperation

1. Place the egg, egg white, cottage cheese and sweetener in a blender and whisk until smooth.

2. Add the soft butter and flour. Knead the dough and place it in the fridge for 30 minutes.

3. Take the dough out of the fridge and divide it into 5 equal portions. Place in the moulds and form into baskets, making the sides.

4. Place the raspberries in the middle and top with eggs beaten with yoghurt, sweetener, vanilla and starch.

5. Bake in the oven at 175-180 °C for ~25-30 minutes.