60 g Open To Play Chocolate Protein
90 g gluten free plain flour
75 g spelt flour
75 g roasted ground almonds
130g soft brown sugar
20 g vanilla sugar
pinch of cinnamon
pinch of salt
1 teaspoon of lemon zest
125 g organic butter
200 g home made apricot jam
3 pinches of baking powder
120 g chopped walnuts
Preheat oven to 180 C.
Leave the wanuts and apricot jam aside.
Add all ingredients into the food processor and mix until you get crumbs.
Take it out of the food processor and mix by hands until it forms a ball..
Put the dough on a lightly floured surface.
Roll with a rolling pin until 4 mm thin.
Line 4 tart tins with sweet shortcrust, fill it with jam and walnuts and covered with remaining shortcrust circles.
Bake for about 25 minutes to golden colour.