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Raspberry Pop Tarts

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Course Dessert
Cuisine American, Danish
Servings 10 cakes

Ingredients
  

Raspberry Filling

  • 400 g raspberry
  • 250 g sugar
  • 3 tsp lemon juice freshly squeezed
  • 3 tsp vanilla extract

Dough

  • 250 g flour
  • 60 g almond flour
  • 1 tsp baking powder
  • 40 g powdered sugar
  • 200 g vegan butter
  • 1 banana

Royal Icing

  • 150 g powdered sugar
  • 3 tbsp water
  • 1/2 tbsp lemon juice freshly squeezed

Decoration

  • Rainbow sprinkles

Instructions
 

Raspberry Filling

  • Combine raspberry, sugar, lemon, and vanilla in a saucepan
  • Boil the filling at medium heat till it starts to thicken (about 30 min) while stirring
  • Let cool

Dough

  • Combine flour, almond flour, and the baking powder in a bowl
  • Add the powdered sugar through a strainer
  • Chop the butter (if it isn't already soft) and mash the banana with a fork
  • Add the butter and banana to the flour-mixture and stir/knead till combined
  • Let the dough rest in the fridge till cold (about 1 hour)
  • Divide the dough into two parts and roll each out to a square on a piece of baking paper
  • Divide each square into two parts of the same size with a butter knife
  • Bake on a baking pan in the middle of the oven at 175° C for 12-15 min till the dough has turned light brown
  • Let cool

Putting it together

  • Spread the raspberry filling on half of the dough on each baking pan and flip half of the dough over the filling
  • Combine ingredients for icing and spread on top of the two cooled cakes
  • Spinkle the rainbow sprinkles
  • Let the cakes cool before cutting them into squares or triangles