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Tartlets with berry jam

by Aneliya Dikova
• 2 min. read
Tartlets with berry jam

Made with only fruit and raw honey, these beautiful berry cupcakes are perfect for anyone with a sweet tooth. Thanks to the healthy and wholesome ingredients, you can enjoy these cupcakes at any time of the day and at the same time know that you are feeding your body with the best!

Berries are an excellent source of iron, magnesium, selenium, zinc, molybdenum, potassium, chromium and calcium. They also contain traces of omega-3, omega-6 and omega-9 fatty acids. They also have hidden compounds that stop excess adrenaline from causing organ damage.

Ingredients:

  • 2 1/2 tsp. Medjool dates, pitted;
  • 1 tsp dried mulberries;
  • 3 hours fresh blackberries or raspberries;
  • 2 tbsp. freshly squeezed lemon juice;
  • 1 tsp raw honey (optional).

Method of preparation:

To prepare the bases of the tartlets, place 2 tsp. dates and dried mulberries in a food processor and puree until well combined.

Line cupcake pans with parchment paper or foil (this is optional, but it makes removing the base much easier later.) Press the base mixture evenly into the bottom of the pans and refrigerate for 30 minutes.

Make the filling by mixing 2 tsp. blackberries or raspberries, remaining 1/2 tsp dates and lemon juice until smooth. Pour the filling into the prepared cupcake bases and leave them in the refrigerator for another 30 minutes.

Remove the tarts from the fridge and top with the remaining blackberries or raspberries. Drizzle with raw honey (if using).

Portion for 5 people.

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