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.