Today’s sweet recipe: whole wheat mini tarts without sugar and lactose.
Delicious and fragrant mini tarts made not with classic shortcrust pastry but with a ‘honey shortcrust pastry’ and oil, thus without using refined sugar and without butter. The use of honey in place of refined sugar makes this dough not only sweet but also crumbly and easy to shape, perfect for both tarts and making delicious breakfast cookies like whole wheat cookies with dried fruit and dates.
The honey shortcrust tarts with jam made an exquisite and healthy snack for my kids, thus avoiding consuming store-bought snacks filled with who knows what.
I used wildflower honey, whole wheat flour, and olive oil instead of butter to achieve an astonishing dough, also great for making healthy cookies. Additionally, I used two flavors of jam, both without added sugars.
Let’s see together, step by step, how to make this recipe.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 2 Hours
- Preparation time: 5 Minutes
- Portions: 4 mini tarts of 4 inches
- Cooking methods: Oven
- Cuisine: Wellness
- Seasonality: All Seasons
- Energy 641.58 (Kcal)
- Carbohydrates 91.21 (g) of which sugars 47.59 (g)
- Proteins 12.21 (g)
- Fat 26.67 (g) of which saturated 4.20 (g)of which unsaturated 20.48 (g)
- Fibers 7.19 (g)
- Sodium 139.94 (mg)
Indicative values for a portion of 170 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Whole Wheat Mini Tarts without Sugar and Butter
- 2 1/2 cups whole wheat flour
- 1/2 cup olive oil
- 1/3 cup wildflower honey
- 2 eggs (medium)
- 1 pinch salt
- 1/2 tsp baking powder
- 3/4 cup jam (without added sugars)
Tools
- 1 Scale
- 1 Stand Mixer
- 1 Rolling Pin
- 4 Tart Molds
- 1 Fluted Pastry Wheel
Let’s Prepare the Whole Wheat Honey Mini Tarts Together
In the mixer bowl, put the honey with the olive oil and start mixing, then add the eggs while still mixing with the K hook or paddle attachment. Let it work for a minute, then add the flour, pinch of salt, and baking powder, and continue to mix until you get a homogeneous dough.
Transfer the dough onto a work surface and quickly knead it to form a ball. Wrap the honey shortcrust pastry in plastic wrap, flatten it, and place it in the fridge to rest and firm up for at least one hour, preferably two.
Remove the dough from the fridge and roll it out on a slightly floured surface or between two parchment papers. Roll it out to a thickness of 1/4 inch and line the tart molds, trim the edges with a knife, and prick the bottom with a fork.
Put a spoonful of sugar-free jam on the base and spread it to cover the entire bottom, repeat for all obtained mini tarts.
With the leftover shortcrust pastry, form strips or other shapes to decorate the mini tarts. Bake in a preheated oven at 340°F for 30 minutes.
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The mini tarts keep well for two to three days, or you can freeze them and thaw them slowly in the refrigerator when needed. Check the mini tarts are fully cooked at the bottom, don’t just rely on color, as whole wheat flour is dark, and the presence of honey in the dough caramelizes it, giving it a brown color.
FAQ (Questions and Answers)
Can I replace whole wheat flour with other types of flour?
You can replace whole wheat flour with other types of flour. If you use all-purpose flour, reduce the number of eggs, using one whole egg and one yolk instead of two whole eggs.
How do I replace olive oil with butter?
If you want to use butter instead of olive oil, you can replace it with 120 grams (about 1/2 cup) of butter and follow the procedure as it is.
