Tarts are the perfect way to serve small hand-held desserts. These tarts feature a buttery shell filled with a creamy filling and topped with luscious berries.

Just recently we had a mother and daughter tea at our church. I took these little tarts along and came home with an empty plate. Everyone loved them and they didn’t even know they were sugar-free!

I receive many requests for ways to use an over abundance of sourdough starter. This recipe uses discard or unfed starter. You can measure it straight from the jar in your fridge.

My starter, pictured below, is over 8 years old. From this jar, I have sent our thousands of jars/packs of starter to help others begin their journey into this intriguing world of baking. If you would like to purchase a mature starter to give you a jumpstart into baking you can purchase one on the “Buy it Now” page.

Sourdough is so much fun to do. I love to see my starter bubbling and the sweet yeasty smell it has. There are so many goodies you can make with sourdough starter.

These tarts make a lovely presentation on a dessert table. I garnished them with berries and mint leaves.

Mini Raspberry Tarts, THM XO, SF

• Crust:
• 1 1/2 cups spelt flour
• 1 tablespoon THM Gentle Sweet
• 4 tablespoons butter, cold and cut into cubes
• 1 egg yolk
• 1/4 cup water
• 1/4 cup sourdough starter, unfed or discard
• Filling:
• 6-ounces low-fat cream cheese, softened
• 1/3 cup fresh raspberries
• 1/4 cup THM Gentle Sweet
• 3/4 cup heavy whipping cream
• 1/4 teaspoon xanthan gum
• additional berries for garnishing
• Mixing/fermenting: In a food processor combine spelt flour, Gentle Sweet, and cold butter. Pulse just a few times until mixture is fine crumbs. In a separate bowl, blend egg yolk water, and starter together. Add to flour mixture. Pulse few more times just until dough clings together. Do not over-work the dough. Form the dough into a ball. Wrap in plastic wrap. Refrigerate for 24 hours.
• Shaping: Roll the dough out with a rolling pin on a surface sprinkled with flour. Roll dough as thin as possible. Cut in 2.5 inch squares. Tuck a square into each mini muffin pan well, folding small creases in the dough. Repeat until all the dough is used.
• Baking: Preheat oven to 350 degrees F. Bake the mini tarts for 10-12 minutes. Cool completely.
• Filling: In a mixer bowl combine cream cheese, Gentle Sweet, and raspberries. Whip for 1 minute. Add whipping cream and xanthan gum. Whip until thickened. With a pastry bag, fill each tart with the filling. Garnish with berries and mint leaves. 30 tarts.

In a food processor combine spelt flour, Gentle Sweet, and cold butter. Pulse just a few times until mixture is fine crumbs.

In a separate bowl, blend egg yolk water, and starter together. Add to flour mixture. Pulse few more times just until dough clings together. If you overwork the dough it will be tough.

Tuck a square into each mini muffin pan well, folding small creases in the dough

Cool tart shells completely before filling.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church.

AMAZON

Spelt flour is lower in gluten than whole wheat flour. This will make a flaker pastry crust.

Xanthan Gum is a thickener that is very easy to use. I sprinkle the dry powder over the cream cheese and whip it until thickened.

I love my mini muffins pans from USA Bakeware. They are a good quality and last a lifetime.

I use my bench knife all the time. It is my right hand when I am working with any kind of dough.

I love my Kitchen Aid Mixer… I have had it for more than 30 years. It does a great job with whipping the filling for these tarts.

I have a Vitamix Blender/Food Processor which I love. The food processor makes the dough really nice.

The Trim Healthy Mama Store has wonderful products. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store.

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Mini Berry Tarts, THM XO, SF

Prep Time 28 minutes

Cook Time 12 minutes

Fermenting time 16 hours

Servings 15

Author Glenda Groff

Ingredients

• Crust:
• 1 1/2 cups spelt flour
• 1 tablespoon THM Gentle Sweet
• 4 tablespoons butter cold and cut into cubes
• 1 egg yolk
• 1/4 cup water
• 1/4 cup sourdough starter unfed or discard
• Filling:
• 6 ounces low-fat cream cheese softened
• 1/3 cup fresh raspberries
• 1/4 cup THM Gentle Sweet
• 3/4 cup heavy whipping cream
• 1/4 teaspoon xanthan gum
• additional berries for garnishing

Instructions

1. Mixing/fermenting: In a food processor combine spelt flour, Gentle Sweet, and cold butter. Pulse just a few times until mixture is fine crumbs. In a separate bowl, blend egg yolk water, and starter together. Add to flour mixture. Pulse few more times just until dough clings together. Do not over-work the dough. Form the dough into a ball. Wrap in plastic wrap. Refrigerate for 24 hours.
2. Shaping: Roll the dough out with a rolling pin on a surface sprinkled with flour. Roll dough as thin as possible. Cut in 2.5 inch squares. Tuck a square into each mini muffin pan well, folding small creases in the dough. Repeat until all the dough is used.
3. Baking: Preheat oven to 350 degrees F. Bake the mini tarts for 10-12 minutes. Cool completely.
4. Filling: In a mixer bowl combine cream cheese, Gentle Sweet, and raspberries. Whip for 1 minute. Add whipping cream and xanthan gum. Whip until thickened. With a pastry bag, fill each tart with the filling. Garnish with berries and mint leaves. 30 tarts.

You will find many THM compatible recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.