Ingredients
| 100 g flour |
| 100 g soft butter |
| 50 g oatmeal |
| 50 g almonds |
| 1 tsp vanilla extract |
| 1 tbsp RAW LIQUORICE POWDER |
| 1 tsp salt |
| 175 g raspberries |
| 175 g blackcurrants |
| 175 g blueberries |
| 100 g SWEET LIQUORICE SYRUP |
Instructions
How to make the crumble:
• 100 g flour • 100 g soft butter • 50 g oatmeal • 50 g almonds • 1 tsp vanilla extract • 1 tbsp RAW LIQUORICE POWDER • 1 tsp salt
Cut the almonds in half. Then mix all the ingredients in a bowl and knead them.
How to make the tart:
• 175 g raspberries • 175 g blackcurrants • 175 g blueberries • 100 g SWEET LIQUORICE SYRUP
Mix together all the berries and SWEET LIQUORICE SYRUP in a pie dish. Top with dollops of the kneaded crumble dough. Bake for 30-40 minutes at 175° C.