Almond Tarts

Method

• Step 1
  Combine flour, 47 g of Natvia and almond meal in a bowl, mix and set aside.
• Step 2
  Cream butter to create the consistency of mayonnaise, add the 94 g of extra Natvia and pulse to combine. Increase speed and beat for 1 minute, then add the vanilla bean seeds and beat on low speed for 30 seconds.
• Step 3
  Add the dry ingredients in 2 batches and mix for 15 to 30 seconds after each addition. Add the egg and mix on low speed until just combined, then transfer to a bench and work the dough.
• Step 4
  Divide the dough in half, wrap in cling wrap and refrigerate for 2 hours until firm.
• Step 5
  Divide the mixture into 12 portions, work with one portion at a time, roll out to a circle roughly 12 cm in diameter and use fingers to gently press into the base and sides of twelve, 10 cm tart cases.
• Step 6
  Blind bake pastry by lining with baking paper and adding pie weights, then bake at 200C for 10 minutes. Remove the paper and weights and bake for a further 5-10 minutes until cooked through, then set aside to cool.
• Step 7
  Filling: Cream the butter and Natvia in a bowl, then beat in the egg. Add the almond essence, almond meal and flour, and stir to combine.
• Step 8
  Spread a little raspberry jam over the base of each baked tart case, top with the almond meal filling, then scatter over the flaked almonds.
• Step 9
  Bake the tarts at 180C for 30 to 40 minutes until the filling is cooked through and the tarts are golden brown.