375g plain flour 46g Natvia Extra 94g Natvia 47g almond meal 225g butter ½ vanilla bean, seeds only 56g egg Ingredients - Filling 100g butter 70g Natvia 1 egg 2 teaspoon almond essence 140g almond meal 2 tablespoon plain flour Raspberry jam 50g flaked almonds

Method - Pastry Place the flour, 47g of Natvia and almond meal in a bowl, mix to combine then set aside. Cream the butter until mayonnaise in consistency, then add the 94g of extra Natvia and pulse to combine. Increase the speed and beat for 1 minute, then add the vanilla bean seeds and beat on low speed for 30 seconds. 2. Add the dry ingredients in 2 batches and mix for 15 to 30 seconds after each addition. Add the egg and mix on low speed to just combine, then transfer to a bench and work the dough. Divide the dough in half, wrap in cling wrap and refrigerate for 2 hours until firm. 3. Divide the mixture in 12 and working with one portion at a time, roll out to a circle roughly 12cm in diameter and use gently press into the base and sides of a 10cm tart case. Repeat until you have done all 12 tarts. 4. Blind bake the pastry by lining with baking paper and pie weights, then bake for 10 minutes. Remove the paper and weights and bake for a further 10 minutes until cooked through, then set aside to cool. Method - Filling Cream the butter and Natvia in a bowl, then beat in the egg. Add the almond essence, almond meal and flour, and stir to combine. 2. Spread a little raspberry jam over the base of each baked tart case, top with the almond meal filling, then scatter over the flaked almonds. Bake the tarts for 30 to 40 minutes until the filling is cooked through and the tarts are golden brown.