Directions

1. Begin by making the pastry. Place the butter in the freezer for about 30 minutes until it becomes firm.
2. Mix together the sugar and flour and using a cheese grater, grate in the cold butter. Using your hands, incorporate the butter into the flour mixture until it’s distributed evenly, slowly add in the cold milk and mix until a dough comes together.
3. Cover the dough and refrigerate for 1 hour while you make the filling.
4. For the filling, add the berries and honey to a pan over medium high heat. Mix the Fibre Feel powder with the lemon juice and gelatin then add to the pan.
5. Simmer the berries on medium high heat for about 20 minutes then reduce heat and allow the mixture to thicken. Cool the mixture while you roll out the crust.
6. Remove the dough from the freezer and divide into 4 portions. Roll out the dough and cut each piece into 3 rectangles to create a total of 12. Place 2 tbsp of the cooked jam mixture onto 6 of the rectangles and place the remaining dough on top. Crimp the edges with a fork ensuring to seal in the filling.
7. Brush with egg and bake at 350 degrees for 20 minutes.
8. For the icing, mix half the icing sugar with the spirulina and the other half with the butterfly pea powder. Slowly add the milk until a spreadable icing consistency is reached. Decorate the cooled tarts with the icing as desired.