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Featuring a refined sugar free hazelnut chocolate spelt crust and filled with a smooth raspberry cream and topped with fresh raspberries and grated white chocolate, this raspberry mascarpone chocolate tart is bound to be a perfect summer favourite. If you are short on time, then skip the crust and just fill the cream in glasses. Feel free to use strawberry or blueberry.
Chocolate Hazelnut CrustRaspberry Mascarpone Filling

150 g Spelt flour
50 g Hazelnut meal
2 tbsp Dutch-processed cocoa powder
50 g Erythritol granules
125 g Butter, chilled and chopped
Pinch of salt
2 tbsp Iced water

200 g Raspberries, fresh or frozen
180 g Mascarpone
100 g Sour cream 2 tbsp Erythritol granules
50 g White chocolate, melted
5 g Gelatine granules
30 ml Water
Fresh berries for garnishing
Grated white chocolate for garnishing
Mint leaves for garnishing

To make the crust, in a medium bowl, using fingertips, rub spelt flour, hazelnut meal, cocoa powder, erythritol granules, butter and a pinch of salt together until mixture resembles coarse meal. Add in iced water and mix with a knife until dough comes together. Shape dough into a disc. Wrap in plastic wrap. Place in the fridge for 30 minutes to rest.
Roll the dough out on a lightly floured piece of baking paper to 3mm thick. Use the pastry to line the prepared tart pans. Using a fork, prick the bottom of the dough all over and chill for 30 mi...