Bakewell Tarts




  • 3 Farrah Wraps (recommend High Fibre White or Premium White)
  • 130g ground almonds
  • 60g caster sugar
  • 3 eggs, beaten
  • 12 tsp raspberry jam
  • 25g flaked almonds


Preheat the oven to 175°C.

Lightly grease a mini muffin tin.

Cut out twelve round shapes from the wrap using a cookie cutter. Make three even slits into each circle, leaving an adequate base area. Push the wrap circles into the muffin tin to form the casing.

Mix together the ground almonds, sugar and eggs.

Add 1 teaspoon of raspberry jam into each wrap and pour the almond mixture until the casing is full. 
Top each tart with flaked almonds.

Bake in the oven for 15 minutes, or until the filling is baked through and golden brown on top.

Remove from the oven and allow to cool for 2 minutes.

Serve with a side of fresh berries.